Coconut oil is life, I use it in so much of my cooking.
I do not claim any originality to this recipe, but it is legitimately my favorite carb for breakfast with a side of eggs and turkey sausage, so I HAD to share.
1-1 1/2 Plantains Per Person **Pro tip: Make sure that you are buying the ripest plantains in the store, the more rotten-looking and ugly, the tastier!
2-3 Tablespoons of Coconut Oil
Himalayan Sea Salt
Heat a large skillet to medium to high heat, add the coconut oil. Once the oil is melted, add the sliced plantains. Fry for 2-4 minutes on each side, sprinkling Himalayan sea salt on both sides.
**Pro tip: I like mine crispy, so I go off of how brown they look! The crispier, the better!
Calories: 215/per 4.5 ounces of Plantain
Fat: 7 grams
Carbs: 40 grams
Sugar: 19 grams
Fiber: 3 gram
Protein: 1 gram