High Fructose Corn Syrup Free Plantain Brittle
Caramelized plantain rounds get pressed flat and baked into glossy, snappable little discs that deliver serious crunch with a warm, spiced sweetness. Ripe plantains bring their own natural sugar to the party, so honey is all you need to build that deep amber glaze ā no corn syrup, no mystery additives, no label-reading anxiety at the checkout line. Ceylon cinnamon and ginger give each piece a gentle heat that lingers just long enough to make you reach for another. The trick is in the double cook: a quick pan sear caramelizes the plantain faces before the honey goes in, and then a low oven dries everything down to that satisfying brittle snap. Patience during the cooling step is non-negotiable ā walk away, let them firm up completely, and you'll be rewarded with pieces that actually break clean. This is the kind of snack that disappears fast at a gathering, and nobody will guess how few ingredients went into it.
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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.
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