Rye Free Plantain Brittle

Total time1 hr 5 min

Prep time10 min

Cook time25 min

Caramelized plantain rounds get pressed flat, baked low and slow, and transformed into something genuinely snappy and addictive — a brittle that feels indulgent but is built entirely from whole, recognizable ingredients. Ripe plantains with plenty of black spotting bring natural sweetness that plays beautifully against the warm heat of Ceylon cinnamon and ginger, while coconut oil and honey create that glossy, lacquered coating that sets into a satisfying crunch. Every single ingredient here is grain-free by nature, so there's no need to audit labels or worry about hidden grain derivatives sneaking into your snack. The skillet step is where the magic starts — watching the honey thicken and the plantains go deep golden is genuinely one of those kitchen moments that smells as good as it looks. Patience is the only real technique required: pressing the rounds thin and letting them cool completely on the pan is what takes them from sticky candy to true brittle. Break them into shards and serve alongside coffee, pack them into a tin for gifting, or just eat them straight off the parchment — no judgment here.

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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
Nature Nate's 100% Pure Raw & Unfiltered Organic Honey – 16 oz Nature Nate's Organic Raw & Unfiltered Honey - 32 oz Aunt Sues Honey - 32 OZ Heavenly Organics Raw White Honey Really Raw Honey, 8 oz (226 g)
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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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