Just start with some nice and green plantains. If you use ripe plantains, the will get mushy and sweeter tasting so pick up the greenest you can find. You can peel and grate them just like a normal potato. To peel them I slice down the sides of the plantain peel a few times lengthwise (just the peel, don’t go too deep). The peel will then come off pretty easily in sections. These fry up quickly in some avocado oil and develop a little bit of crunch on the outer layer….perfect.
Serve this crispy breakfast side with some eggs and sausage for a classic breakfast.
