Here in the States and in most of Europe, when we buy bananas we’re actually getting what the rest of the world thinks of as a “dessert banana.” A plantain is another type of banana. It’s starchy, has less sugar, and its hard, potato-like flesh needs to be cooked in some way before it can be eaten. I love making chips out of them. Here’s how.
Couple of spoonfuls of coconut oil
Course sea salt
Slice the plantain length-wise with a knife and remove the peel. This is much tougher than peeling a regular banana so the knife is needed.
Slice into discs.
Add coconut oil to pan and melt it down if needed. It doesn’t have to be deep, just covering the bottom of the pan in a thin layer.
Add plantain. Toss in oil and add salt to taste. Flip when the bottoms begin to get golden brown.
When both sides are golden, dump them onto a plate covered in paper towels. Eat them right away. (They’re not that great when cold.)