Capsaicin Free Plantain Brittle
Sweet, caramelized, and genuinely snappable, this plantain brittle delivers everything you want from a candy-style treat using nothing but wholesome, recognizable ingredients. Ripe plantains bring natural sweetness and a dense, chewy base that transforms beautifully when pan-seared in coconut oil and coated in honey. The warm spice notes come entirely from Ceylon cinnamon and a whisper of ginger — both completely free of any heat or capsaicin — so you get complexity without any of the burn that sneaks into so many spiced confections. That's actually one of the trickier parts of finding snack foods and sweets that work for capsaicin-sensitive eaters, since chili derivatives hide in surprising places, including spice blends and flavored coatings. Here, every ingredient is straightforward and easy to verify. The low-and-slow bake at 300°F is what locks in that satisfying brittle snap, and the patience required while they cool on the pan is absolutely worth it. Serve them as a standalone snack, crumble them over yogurt, or wrap a few up as a genuinely impressive homemade gift.
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Learn more →Ingredients
6 servings
- 2 large ripe plantains (yellow with black spots), peeled and cut into ¼-inch rounds
- 3 tbsp honey
- 2 tbsp coconut oil
- ¼ tsp ground ceylon cinnamon
- ⅛ tsp ground ginger
- ¼ tsp fine sea salt
- ½ tsp vanilla powder (optional)
Instructions
- 1
Preheat the oven to 300°F (150°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 3–4 minutes per side, until deep golden and caramelized on both faces.
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