How many of you know your farmer? Can say you have met the wife and kids? I am sure it is a very small population of people who can answer yes to both of those questions. Luckily I am one of them. Continue reading
One of my favorite parts of fall has nothing to do with pumpkin spice lattes, even though that is a fun perk. It has to do with snacking on pumpkin seeds. Yes I am a big snacker, I will admit it, I love anything that is salty and has a crunch to it. Does that make me a horrible person? Probably not, but I have a hard time controlling myself. I rarely keep snacks in the house because I can devour a whole bag in one sitting. But these little guys only happen when I buy a pumpkin, which is only a couple of times a year, so I say SNACK ON!
I really love sweet plantains, actually I love every kind of plantain especially in chip form. Making them my self allows me to control the type of oil that is used which makes for a less guilty experience. Growing up in South Florida I used to eat them all of the time, but now that I am in Texas, not so much. Cuban restaurants are not as abundant as in Florida. So I decided to make my own.
- 2 very ripe plantains (they should be basically brown and soft to the touch)
- approximately 1/2 cup coconut oil
- Cut both ends of the plantains, then carefully make a cut down the entire length of the plantain. Carefully remove the skin and make 1/2 inch slices
- Add the oil to a skillet or dutch oven (I used a dutch oven because I didn’t want oil to splatter everywhere, especially on me) so that it is about 1/4” high. Heat oil on medium to high heat. You don’t want the oil to be so hot that it is smoking, but they should bubble when placed in.
- Add in plantains in a single layer. After the first side has browned, flip. They should look like the picture below.
- Once both sides are good and browned, should be approximately 4 minutes per side, remove to a paper towel lined plate.
Sample video on how much oil is needed and how they should look while cooking.