Ingredients
Scale
- 2–3 ripe plantains, sliced diagonally
- 4–6TBS coconut oil (depending on size of your skillet) (where to get)
Instructions
- In a heavy skillet, melt coconut oil on medium-high heat (liberally coating the entire bottom)
- When a drop of water sizzles in the oil, add the plantain slices and cook until the bottom is golden brown
- Carefully flip slices over and brown on other side until slightly beginning to caramelize
- Remove from pan and drain off excess oil by placing onto paper towel
- Serve warm