I fell in love with plantains the first time I ate them, and have been hooked since. They are slightly bigger than regular bananas, with a skin that’s tough to peel. They’re also less sweet than regular bananas, though slow cooking them can bring out a sweet caramelization.
I have enjoyed them in several forms, thinly sliced and fried into “chips”; thicker, chunks fried yet soft and mixed in with kale; and plain ol’ fried sweet plantains from the hot food bar at Whole Foods.
I finally decided I’d try and make my own. It was foolishly easy to do so, and I think I’ll be making these as a starchy carbohydrate pre-workout treat.
Here’s the quick and easy recipe:
Peel a very ripe plantain (with dark spots on the outside), and slice on the diagonal into 1” pieces.
Heat 4 tablespoons of Coconut Oil in a sauté pan on medium high heat.
Fry until golden brown. Remove from sauté pan and place on platter with paper towel to absorb extra oil.
Try as HARD AS POSSIBLE to wait for them to cool down before popping one into your mouth!
Enjoy these delicious treats on their own, mixed in with sautéed kale, or with your favourite dinner recipe!
Michelle Densmore, CPT, LCSW is the founder & co-owner of Lucky13Fitness, a personal training and fitness coaching company. Michelle uses her education and expertise in both the physical and mental health fields to help her clients reach their goals through behavior change. Michelle believes that "Training the Brain" is the key to change in any aspect of life. When she’s not training clients, running Bootcamp or teaching a TRX class, Michelle can be found training herself for a road race or triathlon. She loves to run, lift heavy things, travel, and spend time with her family. Michelle can be contacted at: firstname.lastname@example.org.