Plantain Fries. YES!!!
I’m addicted to plantains. And ghee. And plantains and ghee together. Definitely together.
There is a greek restaurant that I used to frequent prior to being diagnosed with Celiac. They serve french fries that are covered in garlic and feta cheese. The fries were crispy on the outside and soft and fluffy on the inside. These plantain fries remind me of my restaurant favorite, but the butteriness of the ghee just takes them to the next level. If you can do dairy, load them up with some feta!
If you’ve never used ghee before, it’s worth checking out. It’s creeping up on my list past the king of fats – lard. Ghee is butter that has been cooked down until the water evaporates and the dairy solids can be strained. It’s straight up butterfat. Butter, I mean better yet, 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.
You know what really gets on my nerves? When I only have a black plantain and I need a green one. And then I go to the grocery store and they only have yellow. Like all the plantains in the universe are conspiring against my belly. Ok, I think I need food. Hangry. #plantainproblems
- 2 plantains, slightly under ripe - greenish-yellow in color
- 1.5 TBS ghee, melted, plus extra for dipping
- ¼ tsp garlic powder
- ¼ tsp himalayan pink sea salt
- 3-4 cloves of garlic, minced
- Preheat oven to 425 degrees.
- Peel and slice plantains in half. Slice into strips about ¼ 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.
Also be careful not to overcook these. If they are starting to turn brown instead of golden, it's time to take them out.