If you don’t eat plantains at least once a week, I don’t know what you’re doing with your life. Especially if you complain that ‘paleo has no carbs’ or whatever…which is completely untrue. I’m pretty sure I’m a carbo-holic. That’s why I love plantains so much. Did you know a bowl of plain, no sugar or toppings added, ONE serving size of oatmeal has more carbs than a plantain? And when I used to eat oatmeal there was not one time I ever ate it plain. So eating a plantain for breakfast still has less carbs (if you care about that anyway) than oatmeal. It’s a great way to refuel after a hard workout, or fuel yourself for the day.
Usually I’ll gobble up the carby good-ness in the form of plantain chips, which are equally as delicious. But there’s something naughty about eating them in fry form. For breakfast. Dipped in runny egg yolk. It’s what I wake up for, most days.
Serves: 1 Prep time: 2 minutes Cook time: 20-25 minutes
1 large plantain (in the middle of green and yellow works best).
1 tbsp coconut oil
1 tsp cinnamon
salt and pepper to taste
1. Preheat oven to 400 degrees.
2. Peel your plantain. That sounded entirely too simple. I peel plantains by first cutting off the ends. Then I run my knife down the front of the entire plantain. Then I wedge my fingers underneath the skin of the cut and pry the peel off.
3. Cut the peeled plantain in half, then into 1” fry shapes. Place on large baking sheet. Make sure they don’t overlap.
4. Sprinkle with cinnamon, salt and pepper.
5. Pour melted coconut oil over them and mix up so they are all coated. Make sure the plantains lay flat and do not overlap.
6. Cook for roughly 15 minutes, then take them out and flip/mix around. Cook for 10 more minutes, or until they appear crispy and golden brown.
7. Let them cool and enjoy!!
If you have super human self control, or are cooking for more people, you could double or triple the recipe and increase the cooking time on both sides. However whenever I end up making more to “save for later” I find myself going to the fridge to inhale them all in one day. So now I just make one serving at a time.
Here’s a great video about peeling plantains from The Paleo Mom. However, I don’t like to use totally green plantains for this recipe. I like it when they are in the middle of green and yellow. Too green and they come out like rocks. Too yellow and they are all mushy (which is fine, but I like a sturdier fry). Once you start buying plantains you’ll understand the difference. And sometimes when I go to the store all they have is green or yellow so beggars can’t be choosers. Plantains are easily my favorite food! Hope you enjoy!!
What are your favorite Paleo carbs?
Have you ever tried plantains?