The recipe in the video is a tad different from what I used in Practical Paleo, so I'm sharing the original with you as well!
Course: Side Dish
Author: Diane Sanfilippo
1/2teaspoonpaprikaoptional, or use SMOKY blend
2very ripe plantainslook for black spots
1/4cupcoconut oil, ghee or butteradd more as needed
Make the plantains: In a small bowl, combine the cinnamon, paprika (optional), salt, and sugar (if using); set aside. Cut the plantains on the bias into 1/4-inch-thick slices.
Heat the coconut oil in a sauté pan over medium heat. Use enough oil to completely cover the bottom of the pan and come at least halfway up the sides of the plantain slices.
Add the plantains in a single layer, working in batches so as not to overcrowd the pan, and cook for 3 to 4 minutes per side, until lightly browned and cooked through.
The plantains are ready to flip when they release from the bottom of the pan with little resistance. Place the sautéed plantains on a paper towel–lined plate and season immediately with the spice mixture.
Don’t overdo the plantain blend, or the sugars will burn.