Mushroom Free Plantain Brittle

Total time1 hr 5 min

Prep time10 min

Cook time25 min

4.9

(10)

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 spotting — bring a natural sweetness that pairs beautifully with warm Ceylon cinnamon and a hint of ginger, all bound together with honey and coconut oil. The technique is straightforward: pan-fry the rounds until golden, coat them in the spiced honey glaze, then press them flat and bake low and slow until they snap like proper brittle. Patience is the real secret ingredient here — letting the pieces cool completely on the pan is what gives you that satisfying, glassy crunch. Every ingredient in this recipe is naturally free from fungi and fungal derivatives, so there's no label-scanning or substitution stress involved. It's a genuinely crowd-pleasing treat that happens to work beautifully for anyone navigating mushroom-related dietary needs, without any compromise on flavor or texture.

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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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