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Cook Time: 15 min
Servings 4

Plantains are a great resistant starch option. While you can bake them, frying them in a good oil, make them crisp and fluffy. Pluck adds lots of great flavor.

  • 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)
  1. Step 1

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

  2. 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.

  3. 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.

  4. Step 4

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