Servings: 4 1x
Ingredients
- 2 medium yellow plantains, peeled and sliced into ¼-inch rounds
- 1 ½ – 2 tablespoons coconut oil
- Coarse or flaky sea salt
- Fresh lime wedges, optional
Instructions
- Using a paring knife, cut both ends from the plantain.
- Holding the plantain in the palm of your hand, carefully pierce the skin at the top of the plantain where you cut the end off. Draw the knife down the length of the plantain through the skin, being careful not to cut yourself.
- Use two hands to peel the skin off. It should come off in one piece, kind of like a wrapper. If you are using slightly underripe plantains, you may need to cut the skin away using the paring knife or by slipping a spoon between the skin and the plantain.
- Preheat a large skillet over medium-high heat.
- Place the plantain on a cutting board and slice into ¼-inch thick rounds.
- When the pan is hot, add half of the oil to the pan, swirling to coat once it melts.
- Carefully place the plantain rounds into the skillet being careful not to crowd them. Cook for 2-3 minutes on each side or until golden brown. Repeat as necessary until all of the plantains rounds have been fried.
- Remove to a plate and sprinkle with coarse sea salt. Serve with lime wedges, if desired.
Nutrition Information
- Serving Size: ½ medium plantain
- Calories: 175
- Fat: 6 g
- (Sat Fat: 3 g)
- Sodium: 55 mg
- Carbohydrate: 30 g
- (Fiber: 1 g
- Sugar: 15 g)
- Protein: 2 g