Legume Free Plantain Brittle
Ripe plantains get a serious glow-up here, transformed into crisp, caramelized discs that shatter like proper candy. The magic comes from pan-frying the plantain rounds in coconut oil until deeply golden, then coating them in honey spiced with warm Ceylon cinnamon and ginger before a low-and-slow oven finish locks everything into brittle perfection. Every single ingredient in this recipe is naturally free of beans, lentils, peas, and any other legume ā no substitutions needed, no label-reading required. That combination of honey and coconut oil does all the work that traditional brittles usually hand off to corn syrup or peanuts, so the result is genuinely clean and snackable. The hardest part is waiting the full 30 minutes for the pieces to cool and firm up, but rushing that step will cost you the satisfying snap. Serve them as an after-dinner treat, pack them into a snack bag, or crumble them over coconut ice cream for something that feels a little fancy with almost no effort.
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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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