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ripened (black) plantains
canola oil (enough to cover 1/4 inch of pan)
Cover pan 1/4 inch with Canola oil and set to medium.
Slice ripened plantains at an angle, about 1/4 - 1/2 inch each.
NOTE: You have to let your plantains ripen to a nice black- the darker the more sweet... if not they will be starchy and unsweet like a potato.
Fry plantains until carmalized- turning over once. Set them on a paper towel to absorb the oil.
Eat as is- no need for sugar they are sweet enough!