Chicken Free Plantain Brittle

Total time1 hr 5 min

Prep time10 min

Cook time25 min

4.9

(10)

Sweet, sticky, and deeply caramelized, this plantain brittle is the kind of snack that disappears fast once it hits the counter. Ripe plantains — the kind with plenty of black spotting — bring a natural sweetness that pairs beautifully with warm Ceylon cinnamon and a hint of ginger. Coconut oil and honey do all the heavy lifting here, creating that glossy, lacquered coating that bakes down into something genuinely snappy and satisfying. The technique is straightforward: pan-caramelize, coat in the honey spice mixture, press flat, then let the oven do the rest. The hardest part is waiting the full 30 minutes for the pieces to firm up before you dig in — but skipping that step means losing the brittle's signature snap, so patience pays off. Every ingredient is plant-based and whole, making this a treat you can feel good about reaching for again and again.

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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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