Plantain fries are an easy sub for potatoes and a great way to vary things up. Whether you need to avoid nightshades for dietary reasons or just dig plantains - these are a can’t go wrong.
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If you’ve never used ghee before, it’s worth checking out. Ghee is butter that has been cooked down until the water evaporates and the dairy solids can be strained. It’s straight up butterfat.It has a really high smoke point so it can be used for all types of cooking and frying. It’s also great for people with dairy allergies since the dairy proteins have been removed. You can make it yourself with grass fed butter, buy it pre-made online, or at a health food store. I’m pretty lazy, so I buy it. Leaves me more time to eat it.
This recipe calls for slightly under-ripened plantains. This means greenish-yellow. You can use a fully green plantain, but if you can get one that’s just starting to turn sweet it will be even better. I’ve done it with a fully yellow one also, but it’s a little harder to work with as they are a little soft.
Garlic Baked Plantain Fries with Ghee
Preheat oven to 425 degrees.
Peel and slice plantains in half. Slice into strips about 1/4 inch thick.
Toss plantains in a small bowl with melted ghee, garlic powder, and salt until fully coated.
Line a cookie sheet with parchment paper and lay fries in a single layer.
Bake for 10 minutes. Turn fries over and top with minced garlic.
Bake for an additional 10-15 minutes until fries are golden with crisp outsides.
Serve immediately with a side of melted ghee.
2 plantains will make 4 'small fry' portions, good if you are eating them as a side with a full meal. Double the recipe as necessary.
Also be careful not to overcook these. If they are starting to turn brown instead of golden, it's time to take them out.