A couple weeks ago my friend was hosting a little gathering at her apartment. Knowing that she worries about not having enough vegan food for me, I offered to bring a few vegan snacks for everyone to eat.
I decided to bring a homemade trail mix with cashews, almonds, dried cranberries and dried pineapple. It was definitely a winning combo and we placed them throughout the living room and kitchen area for people to nibble on.
I was also craving crispy plantains but had never made them myself before, so decided to take the plunge. I don’t have a deep fryer, so instead I made them in a skillet on the stove with coconut oil.
The plantains alone were great, but I served them alongside Maris’ Perfect Guacamole, which of course was a huge hit. If you decide to try the plantains for yourself, come back and let me know what you think!
Plantains: Plantains will help the body retain more calcium, phosphorous and nitrogen which ultimately helps to rejuvenate healthy tissues. Plantains contain high levels of vitamin A, potassium, calcium, iron and fiber.
Coconut Oil: Coconut oil improves the absorption of minerals like calcium, magnesium and vitamins A, B, D, E and K. Coconut oil stimulates metabolism, increases energy and improves thyroid function, all of which aid in reducing unwanted body fat.
This alternative oil also posses anti-inflammatory and antioxidant properties. And interestingly, coconut oil does not form harmful by-products when headed to normal cooking temperatures like other vegetable oils do.
- 3 ripe plantains
- Salt (to taste – but I added a lot)
- 4 tablespoons of raw coconut oil (add more if needed)
- Keep the coconut oil out on the counter while you prepare the plantains so that it warms up to room temperature – which will make it easier to cook with.
- Begin by peeling the plantains and then slice them at a diagonal. Create thin slices but try to keep each slice about the same size so that they cook evenly.
- Scoop 1 tablespoon of coconut oil into a bowl and add about 15 plantain slices. Coat the plantain slices with coconut oil and then put into the skillet on medium heat. Once in the skillet, add a pinch or two of salt and continue to add coconut oil as needed in order to keep the skillet from smoking.
- Flip the plantain slices after about 3 minutes or until the desired crispiness and cook the same amount on the opposite side. Repeat these steps until all the plantain slices are cooked to your liking and add salt to taste at the end while they’re still warm.
- 2 whole avocados, cored and diced
- ½ medium red onion, chopped (a little less than ½ cup)
- 1 small tomato, diced and seeded
- 2 Tablespoons fresh lime juice
- 2 Tablespoons cilantro, finely chopped
- Salt and pepper to taste
- Slice and remove the seed from the avocado. Mash the avocado fruit in a small bowl, until you achieve desired consistency. Add chopped onion, tomatoes, lime juice and cilantro. Stir to combine and season with salt and pepper, to taste. Garnish with additional cilantro, if desired. Serve alongside crispy plantains.