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Toasty Spiced Plantains

Toasty Spiced Plantains

By Chef Katie Mae
Makes 2 servings | Ready in 5 minutes | Stores 6 days in fridge


  • 1 teaspoon chili powder
  • ½ teaspoon ground cinnamon
  • 2 ripe plantains



  1. Mix dry spices in a medium bowl.
  2. Slice plantains on the diagonal into 1⁄4 inch slices. Add the plantains to the bowl and mix so they are coated with the spices.
  3. Heat up a non-stick skillet or sauté pan to medium heat. Place the plantains directly on the pan in a single layer.
  4. Cook uncovered for about 3 minutes, and then check to see if they are ready to flip—they should be golden on the bottom. Flip if ready, and then let the other side cook for 2 minutes. Serve warm and toasty!



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