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Recipe by James Barry

Sixteen plus years in the culinary field, James started as a private chef, having cooked for celebrities such as Tom Cruise, Mariska Hargitay, George Clooney, Gerard Butler, Sean “Puffy” Combs, Barbra Streisand, and John Cusack.


Step 1

In a small saucepan, melt coconut oil over medium heat. Ensure only enough coconut oil to cover plantains.

Step 2

Peel and slice plantains into bite size rounds or ovals. Have a medium size bowl off to side to place the plantains once cooked.

Step 3

In small batches, place some of the plantains in the hot oil to fry. If not fully covered, you'll need to flip them once one side is brown (about 1 minute). Once lightly brown, remove from oil, place in empty bowl and toss with some Pluck. Repeat until all the plantains are fried and seasoned.

Step 4

Place in a serving bowl or on a plate and finish with the minced parsley. Enjoy!


3 ripe plantains (yellow is sweeter than green. Choose ripeness based on your personal preference)

1-2 cups coconut oil

2 tablespoons Pluck seasoning

1 tablespoon minced fresh parsley (optional)


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