Yeast 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 ingredient that could cause concern for anyone avoiding yeast. Store-bought chips and flavored snacks are notorious for hidden additives, but this recipe keeps things refreshingly clean — just green plantains, coconut oil, sea salt, honey, and Ceylon cinnamon. The trick to getting that satisfying crunch is slicing the plantains as thin and uniform as possible, then giving them a proper flip halfway through baking so every chip crisps evenly. Ceylon cinnamon brings a softer, more floral warmth than the standard supermarket variety, and paired with a light honey drizzle while the chips are still warm, the coating sets into something almost caramel-like as they cool on the rack. These are the kind of snack you make once and immediately add to your regular rotation — easy enough for a weeknight, impressive enough to set out for guests.
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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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