I am absolutely addicted to fried plantains. And yeah, they’re something like 220 calories a pop, but I don’t really care! Shocking, since I am normally very aware of these little facts. I think the fact that fried plantains taste like heaven completely mitigates the caloric whammy.

Don’t You Just Eat Them Like A Banana?

There are LOTS of different ways to prepare plantains, but my favorite way is called patacones, or double fried plantains (not worried about calories, remember?).

You can also make chifles or plantain chips. I love chips. Those are SUPER yummy with some mango salsa or my super easy black bean dip!! Either way you fry them, plantains are delicious and nutritious.

Plantains Are Good For You, So Eat Up!

• Plantains are a member of the banana family.
• Bananas are approximately 85% water, while plantains are only 65% water.
• Plantains are longer, greener (although you can buy yellow and black varieties), and MUCH more starchy.
• They are usually treated as a vegetable, even though they’re a fruit.
• Plantains are a great source of potassium, vitamins A & C.
• Plantains are also very high in dietary fiber.

Pretty great, huh? So you wanna know how to cook these plantain things…

For both recipes, you will need:

• GREEN plantains (peeled)
• A heavy-bottomed frying pan (I love my Ceramcor, and when you use this link, you’ll get 10% off your purchase because I like you!)
• Organic coconut oil or Ghee.

Before you start, heat your skillet on high heat.

1. Double-Fried Plantain Recipe (Patacones)

Add 1/4 to 1/2 an inch of coconut oil or ghee, and allow to get hot (you’re going to be frying, remember!).

Slice your plantain into 1/2 in rounds (one large plantain should yield about 10 slices), then VERY CAREFULLY place the slices in your frying pan. 

Fry the plantains until golden brown (be sure to get both sides), then remove them from pan.

Place the plantains on a cutting board (this is the FUN part!), and use a large, clean and VERY HEAVY object (another frying pan works well) to smash each slice. If your kids cook with you, this can be a fun way to get some energy out.

Your plantains should resemble a flower when you’re done taking out your aggression. Check the level of your oil, and make sure that it’s still at 1/4 to 1/2 inch, then put the plantains back into the frying pan.

Remove the slices when they’re golden brown and serve immediately.

I like mine with salt, but I’ve also had them buttered, with lemon or lime juice and even with marmalade. And come to think of it, they’d be awesome dusted with cinnamon, too.

2. Plantain Chips Recipe (Chifles)

This recipe takes a little longer, but it’s still yummy, and super worth it (especially if you like potato chips because unlike potato chips, plantain chips are Paleo-approved!).

Slice your plantain into thin strips with a mandolin (think potato chips. If you don’t have a mandolin, I highly recommend this one. It rocks my world.). Heat 1-2 inches of oil in your pan.

Add the slices one at a time to the oil.

Be careful not to add too many at once, as they can stick together and make a gooey mess, rather than crunchy goodness. Small batches are the secret here, so be patient!

Don’t let your chips get too brown. Watch them and remove to a paper towel when golden brown.

Serve hot or room temperature with salsa, soup, or just some plain old sea salt.

What’s your favorite way to prepare plantains?