Pescatarian Plantain Brittle
Sweet, caramelized, and deeply satisfying, this plantain brittle is the kind of snack that disappears faster than you expect. Ripe plantains — the kind with plenty of black spots — bring a natural sweetness that pairs beautifully with warm Ceylon cinnamon and ginger, while honey and coconut oil create that signature glossy, snappable finish. The process is a little hands-on at the stovetop, but watching the honey thicken and turn fragrant around the plantain rounds is genuinely one of the more rewarding moments you can have in a kitchen. Pressing each round flat before baking is the move that transforms a simple sautéed slice into something with real brittle texture and crunch. Patience during the cooling stage is everything — resist the urge to peel them off the parchment early, and you'll be rewarded with crisp, amber discs that hold together beautifully. This is naturally free of meat, fish, and any animal products beyond honey, so it fits a plant-forward pescatarian lifestyle without any substitutions or workarounds required. Serve them as an afternoon snack, a dessert alongside something creamy, or just eat them straight off the pan — no judgment here.
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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
- 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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