Low Iodine Plantain Brittle

Total time1 hr 5 min

Prep time10 min

Cook time25 min

4.9

(10)

Sweet, caramelized, and genuinely snappable, this plantain brittle is the kind of treat that feels far more indulgent than its short ingredient list suggests. Ripe plantains bring natural depth and a jammy sweetness that pairs beautifully with warm Ceylon cinnamon and a whisper of ginger. The honey caramelizes around each pressed disc in the oven, creating those lacquered, amber edges that shatter satisfyingly when you break a piece off. For anyone navigating iodine restrictions, this recipe is a natural fit — every ingredient here is a whole, plant-based food with no added iodized salt, no dairy, and no processed additives to second-guess. Fine sea salt is used in a small quantity for balance, and it's the kind of unprocessed salt that fits comfortably within low-iodine cooking. The technique of pan-caramelizing first and then pressing and baking is what gives these their brittle texture rather than a chewy candy consistency, so don't skip the pressing step. Serve them as a snack, a dessert, or crumbled over something creamy — they disappear fast either way.

About Fig

Fig 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
Chef's tip
Fine sea salt and table salt measure the same - no conversion needed.
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!