Sometimes you just need something starchy and crispy! I topped these tiny delights with sea salt flakes and they were perfect. I don't make these often but I have a feeling they'll be added in to my rotation sooner than later!
- 1 green plantain
- 1/4 cup coconut oil
- Sea salt flakes or course sea salt
- Heat the coconut oil in a heavy pot such as a dutch oven over medium-high heat. Once heated, test by adding a drop of water- if it sizzles you're ready.
- Score the peel of the plantain with a sharp knife, peel the plantain. I cut off any spots that were hard to remove.
- Slice into 1/4 inch round slices, I used my mandolin. You can certainly go thinner if you like!
- Place your slices gently into the oil in one single layer. Don't crowd the pot otherwise your oil temp will go down.
- Let the slices get golden and flip, they should take about 3-4 minutes on each side for a 1/4 inch thick slice.
- Remove from oil and place on a paper towel to cool. Sprinkle with sea salt flakes while still hot so they stick!
- Repeat with remaining slices.
Enjoy with dips or by themselves. I found that these were best eaten fresh.