Wheat 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 grain of wheat in sight. Green plantains are the star here — sliced paper-thin and baked in coconut oil until they turn irresistibly crisp at the edges, then finished with a drizzle of honey and a dusting of fragrant Ceylon cinnamon while still warm. That finishing touch is what makes them special: the honey sets into a light glaze as the chips cool on the rack, giving you a delicate crunch rather than a sticky mess. Store-bought flavored chips can be a minefield of hidden wheat-based coatings and starch fillers, so making your own means you know exactly what's going in the bowl. The mandoline technique is worth the extra minute of setup — uniform slices mean every chip bakes evenly, so you're not fishing out burnt edges while the centers are still soft. These are the kind of snack that disappears fast, so consider making a double batch.

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