Vegetarian Plantain Brittle

Total time1 hr 5 min

Prep time10 min

Cook time25 min

4.9

(10)

Sweet, sticky, and deeply caramelized, this plantain brittle is the kind of snack that disappears faster than you can make it. Ripe plantains — the kind with yellow skins gone spotty black — bring a natural, jammy sweetness that pairs beautifully with warm Ceylon cinnamon and a whisper of ginger. Coconut oil and honey do all the heavy lifting here, creating that glossy, lacquered coating that bakes down into something genuinely snappy and satisfying. The technique is simple but rewarding: pan-fry, coat, press flat, then let the oven do the slow, patient work of turning soft fruit into crisp, amber-edged candy. The hardest part is leaving the pieces alone to cool completely — but that wait is absolutely worth it. Every ingredient on this list is plant-based and straightforward, so there's no guesswork about what's in your treat. Serve them as a standalone snack, crumble over ice cream, or tuck a few into a lunchbox for something a little unexpected.

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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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