Delicious for breakfast or as a snack, or alongside the classic combo of black beans and rice.

Some coarse sea salt, maybe a pinch of cayenne, a squeeze of lime and hot sauce, too, if you like—that's all it takes to render this humble ingredient sublime. Try it, you'll like it.


  • 2 very ripe plantains (skin will be mostly black)
  • peanut oil
  • ¼ teaspoon ground cayenne
  • sea salt
  • lime wedges
  • hot sauce


1. Cover bottom of a large, heavy skillet with 1/4" peanut oil and, when hot, add plantain slices in a single layer. Do not crowd. Cook over medium-high heat until dark golden brown and caramelized, flipping once.
2. Use tongs to remove plantains to a paper towel-lined baking sheet. Sprinkle on cayenne and some sea salt. Serve with lime wedges and hot sauce.

30 Minute, Basic, Breakfast
MacGourmet downloadFried Plantains. To import, drag image to your MacGourmet recipe box.