Soy Free Plantain Brittle

Total time1 hr 5 min

Prep time10 min

Cook time25 min

4.9

(10)

Ripe plantains, honey, coconut oil, and a warm trio of Ceylon cinnamon, ginger, and sea salt come together in a snack that is genuinely hard to stop eating. The process is a little magical — pan-caramelizing the plantain rounds first builds deep, jammy flavor before they ever hit the oven, and pressing them flat means every piece bakes into a thin, lacquered disc with serious crunch. Soy is notoriously easy to hide in packaged sweets and snack foods, so making your own brittle from scratch with this short, clean ingredient list is a real win. The honey caramelizes into a glossy coating that sets firm as the pieces cool, giving you that satisfying snap you'd expect from a classic brittle — just with a tropical twist. A little patience during the cooling step is the only thing standing between you and a tray of deeply amber, perfectly crisp rounds. Finish with vanilla powder if you have it; it adds a subtle warmth that makes the whole thing feel a bit more special.

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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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