Celery Free Plantain Brittle

Total time1 hr 5 min

Prep time10 min

Cook time25 min

4.9

(10)

Ripe plantains, honey, coconut oil, and a warm blend of Ceylon cinnamon and ginger come together in a treat that is genuinely hard to stop eating. The process is a little hands-on — you pan-fry the plantain rounds until deeply caramelized, coat them in a glossy honey spice mixture, then press them flat and bake until they set into crisp, snappable discs. That two-step method is what gives the brittle its signature chew-to-crunch texture, somewhere between a candy and a chip. Because the ingredient list is so clean and straightforward, there is no need to scan labels for hidden additives or worry about what might be lurking in a store-bought snack. The vanilla powder is optional but adds a lovely floral depth that makes the whole thing feel a little more special. Patience is the one non-negotiable here — let the pieces cool fully on the pan and they will reward you with a satisfying snap. Serve them as a snack, a dessert, or crumbled over ice cream for something truly unexpected.

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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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