Plantains fried in coconut oil for a tropical aroma and crispy edges.
Hands-free mode with voice commands & timers
No ratings yet
Cut off both ends of the plantains and make a shallow slit down the length of the skin to peel them easily.
Slice the plantains diagonally into 1/2-inch thick oval pieces to maximize surface area for caramelization.
Heat the coconut oil in a large non-stick skillet over medium heat until it is shimmering but not smoking.
Place the plantain slices in the skillet in a single layer, making sure not to overcrowd the pan.
Fry the slices for 2 to 3 minutes on the first side until they are golden brown and the edges start to crisp.
Flip the slices using a spatula and fry for another 2 minutes until the other side is equally browned.
Remove the plantains from the pan and place them on a paper towel-lined plate to drain any excess oil.
Sprinkle immediately with sea salt and optional cinnamon or brown sugar while still hot.
