Plaintains- You Don’t HAVE to Deep-Fry Them!

The first time I ate plaintains was at a local, authentic Cuban restaurant, years ago, and I remember thinking they were delicious!

   

I'm sure I still would think they're delicious now, BUT, knowing how they're prepped (deep-fried), I'd not opt to eat them like that these days.

However, they are equally as delicious and far healthier when baked with olive oil and Fleur de Sel- keeping in mind that a bit of salt is indicated for Paleo athletes. 

I made them as part of our dinner on Saturday evening, in lieu of our usual training staple, my Paleo Baked Yam 'Fries'…and they were lovely!

• Preheat oven to 450F.
• Peel plaintains and cut into 1" pieces, then place on a lined baking sheet.
• Douse with olive oil and sprinkle with salt.
• Cook for 15 – 20 minutes, turning over halfway and then finish with a few minutes under the broiler.
• Let rest under foil for a few minutes before serving.

Save some for the next day, too; they're perfect after your long run or ride! 

DON'T DO THIS: