- 1 tablespoon olive oil
- 2 medium plantains
- 1/4 teaspoon salt
- 1/8 teaspoon ground red pepper
Note: Plantain peels don't slip off like banana peels do. Instead, cut a narrow slit down the middle, then slip the peel away from the fruit.
2. Heat the olive oil in a large skillet over medium heat. Add the plantain slices and cook for 3 minutes on each side, until browned.
3. Sprinkle with the salt and ground red pepper before serving. Although not mentioned in the recipe instructions, I recommend draining a moment on paper towels to remove excess oil.
Eat as a snack, or make part of a Caribbean-themed dinner. you can't go wrong with a classic Caribbean rice and beans entree:
4 servings (1/2 cup), Calories 190
My plantains were at the perfect stage of ripeness, making these the exact taste and texture I was hoping for - much like a banana, but firmer and not quite as sweet. I would cook the chips longer next time (closer to 5 minutes on each side) for crisper edges. I also didn't like the heat from the red pepper, and would just sprinkle with an extra dash of salt next time.