thinly sliced plantain fried in extra virgin olive oil for a delicious snack.
Welcome to the second ~official~ plantain recipe on grainfreee.com. We’re so excited to have you here. And by “we” I mean myself and all my plantains. I probably hoard plantains like most SCD people hoard bananas. I definitely eat more plantains than I eat bananas, which is probably weird for an SCD’er, even more so because of all the confusion surrounding whether or not plantains are *actually* SCD legal.
I’m not sure why or how the confusion started, but I have found information online and shared it in the SCD Facebook group (as well as discussed it, in general), that plantains, when ripe, are in fact SCD legal, much like bananas! At this point, even if they weren’t legal, I would definitely still eat them because they are my one true love and I cannot live without them. I do not exaggerate (sorry to my boyfriend).
That being said, if you think I *only* bake plantains, you would be sorely mistaken!!! I do love baking them and making my own thinly-sliced chips, however, it’s also a treat to fry them.
Frying them can be done in more than one way, so let me just preface this with saying, this has become my preferred method of frying – I love thin and crispy plantain chips, so that is why I recommend slicing these as thin as possible (without losing a finger or limb). You’ll get these perfectly circular and crispy afff chips, slightly drenched in extra virgin olive oil, and topped with salt for good measure. So. Good.
Find the full recipe and instructions below. Follow me on IG for my daily grain free shares @grainfreee! Please leave a comment or review below if you try this recipe, I’d love to hear from you!
A few more recipes if you’re looking for some breakfast things:
- RAISIN CINNAMON ENGLISH MUFFINS (ALMOND FLOUR)
- PUMPKIN PECAN PEANUT BUTTER BREAKFAST COOKIES
- BAGELS (ALMOND FLOUR)
- CHEESE BLINTZES
fried plantains: ingredients
- 3 ripe plantains (they should be soft but firm, not mushy, but completely yellow with some black spots)
- 2 tbsp extra virgin olive oil (plus more for adding to the pan)
- salt to taste (optional)
fried plantains: how to
- start by peeling and slicing your plantain into slices approximately 1/8 inch thick. the thinner you slice them, the crispier a chip you will have!
- heat up two tbsp of extra virgin olive oil in a large frying pan, over medium heat.
- once hot, place your plantain slices evenly all around the pan (do not layer on top of each other).
- fry for 3-4 minutes, until golden brown edges appear. proceed to flip and fry for another 3-4 minutes, until both sides are golden brown.
- remove and plate, repeating the process with more plantain slices, and adding extra virgin olive oil as needed– there should always be a layer in the pan.
- add salt if desired. serve warm or cold.
fried plantain chips
Ingredients
- 3 ripe plantains they should be soft but firm, not mushy, but completely yellow with some black spots
- 2 tbsp extra virgin olive oil plus more for adding to the pan
- salt to taste optional
Instructions
- start by peeling and slicing your plantain into slices approximately 1/8 inch thick. the thinner you slice them, the crispier a chip you will have!
- heat up two tbsp of extra virgin olive oil in a large frying pan, over medium heat.
- once hot, place your plantain slices evenly all around the pan (do not layer on top of each other).
- fry for 3-4 minutes, until golden brown edges appear. proceed to flip and fry for another 3-4 minutes, until both sides are golden brown.
- remove and plate, repeating the process with more plantain slices, and adding extra virgin olive oil as needed– there should always be a layer in the pan.
- add salt if desired. serve warm or cold.