Xanthan Gum Free Honey Cinnamon Plantain Chips

Green plantains transform into something genuinely craveable when they're sliced paper-thin, tossed in coconut oil, and baked until golden at the edges. The sweet-savory finish — a warm drizzle of honey and a dusting of fragrant Ceylon cinnamon applied right out of the oven — takes these well beyond your average snack chip. Ceylon cinnamon is worth seeking out here; its softer, more floral flavor pairs beautifully with the natural starchiness of the plantain in a way that sharper cassia cinnamon simply doesn't. Store-bought flavored chips often rely on stabilizers and thickeners to achieve their texture, but these get their satisfying crunch purely from the baking process and a short rest on a wire rack. Every ingredient in this recipe is naturally free of gums and binders — nothing hidden, nothing processed, just whole-food pantry staples doing all the work. The mandoline tip is genuinely useful: uniform slices mean every chip crisps at the same rate, so you're not fishing out burnt edges while the centers are still soft. These are the kind of snack you make once and immediately add to the regular rotation.

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