Ingredients:
- 2 ripe (yellow and brown) plantains
- 1 tablespoon coconut oil or ghee plenty of salt
- dash ground cumin
- juice of 1 lime
Directions:
- Peel the plantains. The easiest way is to cut off both ends, then make shallow slits along the ridges in the skin that run the length of the plantain. Use your fingers to pry off the strips of skin. (Here’s a very detailed video. Good golly! It’s not brain surgery.) Slice the plantains into 1/4-inch thick coins.
- Heat a large, non-stick skillet over medium-high heat, about 3 minutes. Add coconut oil and allow it to melt. Add the plantain slices in a single layer and allow to brown on the bottom, 2-3 minutes. Flip and brown the other side. Keep a close eye on them; the sugars in the plantains can turn from brown to black in a blink.
- When you’re happy with the color, sprinkle generously with salt and a bit of cumin. Remove to a serving plate and squeeze fresh lime juice over the top. Eat immediately. Fork optional.
