Beef Free Plantain Brittle
Ripe plantains, honey, coconut oil, and a warm hit of Ceylon cinnamon come together in a snack that feels almost too good to be this simple. The process is genuinely satisfying ā you caramelize the plantain rounds in a skillet until they're deeply golden, coat them in a glossy honey spice mixture, then press them flat and let the oven do the rest. What comes out is crisp, amber, and snappable in the best possible way, with a caramel-like sweetness that's grounded by ginger and sea salt. There's nothing here from an animal other than the honey, so it's naturally free of any meat-based ingredients without requiring any substitutions or workarounds. The hardest part is genuinely just waiting the full 30 minutes for the pieces to cool and firm up before you try to lift them ā patience is the secret ingredient. Serve them as a standalone snack, crumble them over yogurt or ice cream, or wrap a few up as a gift because they look far more impressive than the effort involved.
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Learn more āIngredients
6 servings
- 2 large ripe plantains (yellow with black spots), peeled and cut into Ā¼-inch rounds
- 3 tbsp honey
- 2 tbsp coconut oil
- Ā¼ tsp ground ceylon cinnamon
- ā tsp ground ginger
- Ā¼ tsp fine sea salt
- Ā½ tsp vanilla powder (optional)
Instructions
- 1
Preheat the oven to 300Ā°F (150Ā°C). Line a large baking sheet with parchment paper and set aside.
- 2
Heat the coconut oil in a large skillet over medium heat until shimmering. Add the plantain rounds in a single layer and cook for 3ā4 minutes per side, until deep golden and caramelized on both faces.
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