Lately, I’ve been looking for starchy foods that I can give the kids to snack on. Fruit has a lot of sugar, but there are only so many veggies that I can give them before they get bored. They’re tired of raw peppers, and carrots, and they don’t like sweet potatoes. (How does a child not enjoy something sweet, you ask? I have no idea.)
Enter: Plantain Bananas.
As I was wandering through the internet, foraging for recipes, I came upon fried plantains. (To be honest, I think I found it over at Balanced Bites, but it had never occurred to me to try it.)
I checked out a few recipes and decided I needed to try it. I went to the store and bought 3 nasty-looking, yellow and black plantains. I also picked up a bunch of avocados.
Using my mandolin, a kitchen item that I’ve detested since the day I bought, I sliced the banans pretty thin. I’ve decided that if I only ever use the mandolin for plantain bananas, it will be (finally!) worth the investment. After carefully peeling 3 large plantains and slicing them with the mandolin, I was ready to fry them in some coconut oil.
I let the oil get really hot and cooked up the plantains in batches. I also used a non-stick skillet so they wouldn’t stick to the pan while they were cooking. Once they were golden brown, I turned them over so the other side got golden brown too. This is not something you can leave to cook though. You should stay with them because they cook up fast. (I only mention this because I sat down for a few minutes to look at a website and one batch got overcooked.)
Using a slotted spoon, I scooped them out of the pan and onto a plate with paper towel. I seasoned them with sea salt and they turned out perfectly. Crunchy on the outside, and tender on the inside. It’s the perfect snack to enjoy in place of store-bought chips, and at 31g of carbohydrates per 100g serving, the kids will get a good batch of needed carbs!
These can be enjoyed as is, or with avocado, guacamole, or if you can tolerate tomatoes, salsa.