Ingredients

The following ingredients have 4 Servings
  • 2 yellowish / greenish plantains (can use green or speckled brown/yellow also)
  • 3-4 Tablespoons avocado or coconut oil
  • salt to taste

Instruction

  • To Prepare Plantains: Chop off the ends and then run your knife along a few of the corner "seams" of the banana, going the full length of the the banana, to score the skin. You can do all 3-4 of them for beset results. Be sure to only insert your knife into the peel and not into the flesh of the banana.
  • Place a spoon or the edge of your thumb underneath and carefully peel back the plantain skin.
  • Do NOT use your nails here! Use a spoon, or a paring knife if necessary!
  • Chop your plantains into 1/4-inch thick pieces. I like to cut diagonally (on a bias) to increase the surface area for frying.
  • To Fry Plantains: Heat coconut or avocado oil in a large skillet until just shimmering but not smoking.
  • Place plantains in the oil in an even layer. Once browned on one side, flip and brown on the other side. This should take 4-6 minutes on the first side, and less time on the other side.
  • Remove to a paper-towel lined plate and dust with high quality salt.
  • Eat!