Turmeric Free Honey Cinnamon Plantain Chips

Crunchy, golden, and kissed with warm spice, these baked plantain chips hit that perfect sweet-salty snack spot without a single drop of oil from a deep fryer. Green plantains are sliced paper-thin and roasted until they turn irresistibly crisp at the edges, then finished with a drizzle of honey and a dusting of Ceylon cinnamon while still warm so every chip gets a light, fragrant coating. Ceylon cinnamon is the gentler, more floral cousin of the cassia variety you'll find in most spice racks, and it pairs beautifully with the natural starchiness of the plantain. Coconut oil keeps the whole thing dairy-free and adds a subtle richness that makes these taste far more indulgent than they have any right to. For anyone navigating a diet that rules out turmeric — a spice that sneaks into a surprising number of packaged snack foods and spice blends — this recipe is a genuinely satisfying alternative you can make with complete confidence. Every ingredient is straightforward and easy to verify, so there's no label-reading anxiety involved. Let them cool fully on the rack and you'll be rewarded with a chip that snaps cleanly and stays crisp.

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