Easily my favorite treat / snack / breakfast side, this 3 ingredient recipe is a winner!
Plantains are inexpensive, and they taste awesome when you cast-iron cook them in coconut oil or ghee.
Fried up with eggs for breakfast instead of toast, dusted with cinnamon and drizzled with maple syrup for a “french toast” flavored treat, or served alongside a garlic-y entree at dinner (rice and beans, pulled pork, cilantro grilled chicken, curry, quinoa bowl, whatever!) they satisfy.
Best fresh from the skillet, these little gems are kid-approved. Mine will help make them, and they will help eat them!
- 1 Plantain (ripe, yellow with black spots)
- 2 tbsps Coconut Oil
- ⅛ tsp Sea Salt (or to taste)
- Using a knife, peel the plantain and cut it into slices. If the plantain is very firm and not quite ripe yet, you can use a fork to gently smash them to slightly increase surface area, while still keeping the slices whole.
- Heat the coconut oil in a large skillet and add the plantains, cooking 2-3 minutes per side or until caramelized.
- Sprinkle with sea salt before serving. Pop onto a paper towel to absorb some of the oil if desired. Enjoy!
More Flavor Add a sprinkle of cinnamon and a drizzle of maple syrup to make your plantains taste like french toast. Ditch the cinnamon and syrup for chili flakes or zaatar for a savory plantain!
Plantainsl Plantains are high in potassium, helping your body with regular digestive and muscular function.