Macadamia Free Plantain Brittle

Total time1 hr 5 min

Prep time10 min

Cook time25 min

4.9

(10)

Ripe plantains get a serious glow-up here, transformed into glossy, caramelized discs that snap like classic brittle but taste like something far more interesting. The natural sweetness of yellow-black plantains deepens in a hot skillet with coconut oil and honey, then gets layered with warm Ceylon cinnamon, ginger, and a pinch of sea salt for a flavor that's complex without being fussy. Pressing each round thin before the oven is the move that makes the whole thing work — that low, slow bake dries them into genuinely snappable pieces with chewy-caramel centers and slightly darker, crisp edges. The hardest part is honestly just waiting the full 30 minutes for them to cool and firm up completely before you dig in. Every ingredient here is straightforward and whole, so there's no need to scan labels or worry about hidden nut additions sneaking into your snack. Serve them alongside coffee, crumble them over ice cream, or just eat them straight off the pan — they disappear fast either way.

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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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