Growing up in South Florida, I enjoyed authentic Cuban food on a regular basis. A few years after moving away, I realized that I hadn’t had a good Cuban meal in ages. So, I began trying to reproduce the fare myself. Plantains were my first attempt because they were my favorite part of my Cuban meals.
- 2 very ripe plantains, (black and soft), peeled
- Oil or butter for frying (I’ve used both coconut oil and butter. We like the butter batches best!)
- Salt to taste
Cut the plantains into poker-sized chips and fry up in the hot oil. It’ll take about 3 minutes per side. Just pull them out when they’re nice and brown. Season with salt and enjoy!