A yummy side dish or snack! Plantains are a non-sweet member of the banana family. They have more fiber and range from green to black much like a tradition banana sold in the US. You can cook them at any state based on your preference or method. This recipe calls for a yellow to brown plantain. I want firm but pliable.

Feeds two.

You will need:

  • 1 plantain
  • Salt
  • Oil , I chose coconut.
  • Fry pan
  • Paper towels

Peel the plantain and cut into 1-1 1/2 inch rounds. Place on flat surface. Use a heavy glass or heavy fry pan and gently squish rounds until 1/2 inch thick. Meanwhile heat coconut oil on medium high heat. Don’t over crowd the pan. The plantains will absorb some of the oil. You will need to add oil between batches. Flip when golden. Cool and dry on paper towels. Be sure to sprinkle with kosher salt or sea salt while still warm! Eat immediately.

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