These crispy fried plantains are the quickest and easiest way to get a crunchy starch on your table!
- 2 yellowish / greenish plantains (can use green or speckled brown/yellow also)
- 3–4 Tablespoons avocado or coconut oil
- salt to taste
- To Prepare Plantains: Chop off the ends and then run your knife along a few of the corner “seams” of the banana, going the full length of the the banana, to score the skin. You can do all 3-4 of them for beset results. Be sure to only insert your knife into the peel and not into the flesh of the banana.
- Place a spoon or the edge of your thumb underneath and carefully peel back the plantain skin.
- Do NOT use your nails here! Use a spoon, or a paring knife if necessary!
- Chop your plantains into 1/4-inch thick pieces. I like to cut diagonally (on a bias) to increase the surface area for frying.
- To Fry Plantains: Heat coconut or avocado oil in a large skillet until just shimmering but not smoking.
- Place plantains in the oil in an even layer. Once browned on one side, flip and brown on the other side. This should take 4-6 minutes on the first side, and less time on the other side.
- Remove to a paper-towel lined plate and dust with high quality salt.
- Category: Side
- Method: Fry
- Cuisine: South American
Keywords: plantains, fried plantains, crispy fried plantains, crispy plantains