Eggless Plantain Brittle
Sweet, crunchy, 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 spots — bring a natural sweetness that pairs beautifully with warm Ceylon cinnamon, ginger, and a drizzle of honey. Coconut oil helps the rounds develop a gorgeous golden crust in the skillet before they ever see the oven, layering flavor at every step. The whole thing comes together with pantry staples and zero eggs, which means no binding agents, no substitutions, and no fuss — just clean, whole ingredients doing exactly what they're supposed to do. The low-and-slow bake dries the pieces into true brittle territory: snappable, glossy, and deeply amber at the edges. Patience is the only real skill required here — letting the pieces cool completely on the pan is what gives you that satisfying snap. Serve them as an afternoon snack, a dessert board addition, or honestly just straight off the parchment.
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 →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!