Seed Oil Free Plantain Brittle
Ripe plantains, honey, coconut oil, and warm spices come together in a snack that is genuinely hard to stop eating. The plantain rounds get pan-caramelized in coconut oil first, which builds a deep, golden flavor before they ever hit the oven ā that two-step process is what gives each piece its satisfying snap. Ceylon cinnamon and ginger keep things fragrant and a little exotic, while the honey pulls everything into a glossy, amber coating that sets firm as it cools. Every ingredient here is clean and straightforward, with coconut oil standing in as the fat of choice so there is no need to second-guess what went into the pan. Avoiding industrially processed seed oils can feel limiting when it comes to sweets, but this recipe proves the workaround is actually the better option ā coconut oil handles the heat beautifully and adds a subtle richness that pairs perfectly with the natural sweetness of the plantain. The hardest part is waiting the full thirty minutes for the brittle to firm up before you break into it.
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Learn more āIngredients
6 servings
- 2 large ripe plantains (yellow with black spots), peeled and cut into Ā¼-inch rounds
- 3 tbsp honey
- 2 tbsp coconut oil
- Ā¼ tsp ground ceylon cinnamon
- ā tsp ground ginger
- Ā¼ tsp fine sea salt
- Ā½ tsp vanilla powder (optional)
Instructions
- 1
Preheat the oven to 300Ā°F (150Ā°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 3ā4 minutes per side, until deep golden and caramelized on both faces.
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