An easy treat, tasty on their own or with ketchup or a tangy dip. They are also a unique and delicious side to join your summer barbequing menu!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
- 2-4 Green to Semi-ripe Plantains (you can use really ripe as well but they will be softer and sweeter)
- Coconut oil
- Sea Salt
Slice the peeled plantains at an angle (I have no real reason for this other than that is what I observed in Haiti.) thinly, but not too thin.
Heat a few tablespoons of coconut oil in a skillet on a medium high heat; I like to use my cast iron. I don’t actually measure the coconut oil but have it so that the plantains are almost covered.
Fry a single layer in the skillet at a time in the very hot oil. Sprinkle a little sea salt over them, fry for a about 30 seconds to 1 min on one side until golden brown, turn and fry on the other side until golden brown .
Remove from oil and lightly blot the excess oil. Serve hot.
Calories: 109kcal | Carbohydrates: 28g | Protein: 1g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 1747mg | Potassium: 446mg | Fiber: 2g | Sugar: 13g | Vitamin A: 1010IU | Vitamin C: 16.5mg | Calcium: 3mg | Iron: 0.5mg