- 2 very ripe plantains *Ripe plantains should be soft and dark/blackening nearly all over. Peeled, sliced diagonally into ½ inch thick pieces
- 3 tbsp coconut oil
- sea salt
- 1 tsp lime zest
- drizzle raw honey or Grade B maple syrup
- Heat oil in a large skillet over medium-high heat until very hot; the oil should be shimmering. Add plantain slices and sprinkle with a good dusting of salt. Sautee for about 3-4 minutes until golden brown and then flip.
- Sprinkle with salt and saute for another 3-4 minutes until golden brown. Transfer to a plate lined with paper towels to drain, then serve warm with a garnish of lime zest and drizzle of honey.
A classic in Central America, these hit the sweet spot and couldn’t be easier. Can’t find plantains? Use bananas instead. These are best consumed fresh off the stove.