3 ripe plantains (yellow-black)
¼ - ½ cup Coconut oil
Cinnamon to taste
Prep time: 5 minutes
Cook Time: 25 minutes
Put about ¼ cup coconut oil at the bottom of a medium sized pan and heat on medium to melt.
While coconut oil is melting, slice the plantains. The easiest way is to cut off the ends, make a slit down the side of the plantain and then peel it off. It is best to use ripe plantains that are yellow with some black spots.
Cut plantains in diagonal slices about ¼ - ½ inch thick.
Place cut plantains in the hot coconut oil. Once the plantains are golden brown halfway up from the bottom, flip the plantains.
Cook until they are golden brown all the way around and place them in an airtight container with a paper towel to absorb the leftover oil. You have to watch plantains when cooking them, if left in the oil too long they will turn black quickly.
Add coconut oil to the pan if needed to finish the rest of the plantains.
Add cinnamon to the airtight container and shake to coat the plantains. If the plantains are not very ripe when before cooking, putting them in an airtight container while hot will allow them to soften more.
About the Contributor: Nicole Brooker, CNS earned her Master’s degree in Applied Clinical Nutrition from New York Chiropractic College in August 2018. Nicole is passionate about nutrition education, GI health, and disease prevention. She is currently an adjunct professor at Columbia International University where she developed and wrote the curriculum for a Health and Nutrition Minor.