2yellowish / greenish plantainscan use green or speckled brown/yellow also
3-4Tablespoonsavocado or coconut oil
salt to taste
Instructions
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 ¼-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.