Turkey Free Plantain Brittle
Sweet, caramelized, and satisfyingly crunchy, this plantain brittle is the kind of treat that disappears fast once it hits the counter. Ripe plantains ā the kind with plenty of black spotting ā bring a natural depth of sweetness that pairs beautifully with warm Ceylon cinnamon and a hint of ginger. Honey and coconut oil do the heavy lifting here, creating that glossy, lacquered coating that bakes down into a genuine snap. The whole thing is built from pantry-friendly, plant-based ingredients, so there's nothing to second-guess when it comes to what's actually in your snack. Pressing the caramelized rounds flat before baking is the key move ā it's what transforms soft, pan-fried plantain into a true brittle with serious crunch. Patience during the cooling step is non-negotiable; give the pieces the full thirty minutes and you'll be rewarded with clean, snappable shards that hold together beautifully. It's an unexpected crowd-pleaser that feels fancy but comes together with surprisingly little effort.
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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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