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Cuisine:Description
These plantain crisps are fried in coconut oil and perfect for dipping in chimichurri sauce!
Scale
Ingredients
- 2 plantains, peeled and sliced thin
- ~ 1/2 c coconut oil (depending on size of saucepan)
- sea salt
Instructions
- Pour coconut oil into saucepan so that it is about 1/4 in thick.
- Heat oil for 3 minutes on medium heat.
- Drop the plantains into the oil one by one to avoid overlap.
- Once slices are perfectly golden and crisp, take out of the oil with a perforated spoon, and lay flat on a paper towel on top of a plate to cool.
- Repeat as necessary until all of the plantains are fried.
- Sprinkle with salt and serve with your favorite dipping sauce such as chimichurri!
Notes
Adapted from http://paleomagazine.com/paleo-plantain-chips/