Plantains are delicious roided out bananas that you're probably not cooking enough with - think a starchier banana! They're the perfect snack or addition to so many dishes. I love making them two different ways: as salty chips or sweet (and salty) fried dreams. To make the chips, however, I had to face my archnemesis: the mandoline.
Warning: the mandoline should not be used without adult supervision OR Kevlar gloves. Trust me, I'm speaking from experience - John and I infamously sliced our fingers off using it (separately, but one right after the other).
Plantains Two Ways:
Savory Plantain Chips
1 unripe green plantain
¼ cup coconut oil (or canola, peanut, whatevs)
1. Preheat the oven to 350° F.
2. Carefully slice through the tough plantain peel, remove, and discard it.
3. Use a mandoline slicer (wear protective Kevlar gloves if you’re smart!) to cut the plantain into thin slices.
4. Microwave the the coconut oil in a microwave-safe bowl until melted, about 15 seconds. Add the chips to the oil so they are thoroughly coated, then shake off any excess oil—we want these to be crispy, not soggy.
5. Arrange the chips in a single layer on a baking sheet and season generously with salt (I like ‘em salty). Bake until crispy and lightly browned, 15 to 20 minutes. Remove from the oven and serve.
Fried Sweet Plantains
1 dark, super ripe plantain
½ cup coconut oil (or canola, peanut, whatevs)
1. Peel and slice the plantain.
2. Heat the coconut oil in a large pan over medium heat until it’s melted and very hot (but not smoking).
3. Fry the plantain slices until deep golden in color, 1-2 minutes per side.
4. Drain on a paper towel-lined plate and season immediately with salt. Serve hot or warm.