Walnut Free Honey Cinnamon Plantain Chips
Crispy, golden, and kissed with warm spice, these baked plantain chips hit that perfect sweet-salty snack spot without a single nut in sight. Green plantains get sliced paper-thin, tossed in melted coconut oil and sea salt, then baked until they turn irresistibly crunchy at the edges. The real magic happens right out of the oven — a drizzle of honey and a dusting of fragrant Ceylon cinnamon cling to the warm chips as they cool on the rack, creating a lightly glazed finish that's genuinely hard to stop eating. Store-bought flavored chips can be a minefield of shared-facility warnings, so making your own means you control every single ingredient from start to finish. Ceylon cinnamon brings a softer, more floral heat than the standard supermarket variety, and it pairs beautifully with the natural starchiness of the plantain. These are the kind of snacks that disappear fast, so consider making a double batch.
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Learn more →Ingredients
4 servings
- 2 large green plantains
- 2 tbsp coconut oil, melted
- ¼ tsp fine sea salt
- 1 tbsp honey
- ½ tsp ground ceylon cinnamon
Instructions
- 1
Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- 2
Using a mandoline set to 1/16-inch thickness, or a sharp knife, slice the peeled plantains into rounds as uniformly thin as possible — consistent thickness ensures even crisping.
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