Ingredients:

  • 2 large, very ripe plantains (50-75% black skin)
  • 3 tbsp neutral oil (grapeseed, canola, or avocado oil)
  • 1 tsp unsalted butter
  • 1/2 tsp flaky sea salt
  • 1/4 tsp ground cinnamon

Instructions:

  1. Peel the plantains by slicing off the ends and making a shallow slit down the length of the skin. Slice the fruit on a 1/2 inch bias. Note: Slicing at an angle increases surface area for more caramelization.
  2. Place your skillet over medium high heat and add the 3 tbsp neutral oil. Wait until the oil shimmers and a tiny piece of fruit sizzles instantly.
  3. Place the plantain slices in the pan in a single layer. Do not crowd them or they will steam instead of fry.
  4. Cook for 3 to 4 minutes until the edges look dark amber and the bottom is deeply caramelized.
  5. Use your tongs to turn each slice over. The fruit will be soft, so move gently to keep the slices whole.
  6. Drop the 1 tsp unsalted butter into the center of the pan. Let it foam and baste the plantains as it melts.
  7. Cook for another 3 minutes until the second side matches the first in color.
  8. Remove the plantains to a wire rack and sprinkle with 1/2 tsp flaky sea salt and 1/4 tsp ground cinnamon. The salt sticks best while the surface is still hot and oily.