Black Pepper Free Plantain Brittle
Caramelized plantain rounds get pressed thin and baked into glossy, snappable discs that hit every note you want from a brittle ā deep amber sweetness, a whisper of warm spice, and that satisfying crack when you break a piece off. Ripe plantains bring their own natural sugar to the party, which means the honey and coconut oil don't have to work overtime to build flavor. Ceylon cinnamon and ground ginger do all the heavy lifting in the spice department, so there's absolutely no need for black pepper to add complexity or warmth here. The technique is straightforward: pan-caramelize, coat, press flat, and let the low oven do the rest ā patience during the cooling stage is the only real skill required. Anyone avoiding pepper due to sensitivity or dietary preference can enjoy this completely without substitutions or workarounds, because the original recipe never calls for it. Serve the pieces alongside a cheese board, crumble them over ice cream, or just eat them straight off the parchment ā they're that good.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!