• 3 green plantains
  • 1-2 cups vegetable oil
  • Sea salt to taste
  • For the sauce:
  • 30 grams Parsley
  • 2 cloves garlic
  • 1/2 teaspoon Oregano
  • Pink chilli flakes
  • 2 tablespoons Red wine Vinegar
  • 1/8 cup olive oil
  • Pinch Salt
  • 1/4 teaspoon honey


  1. Peel the plantains by making a vertical cut through the skin and peeling it back with your hands or the edge of a spoon.
  2. Cut the plantains into 1-inch thick pieces. Heat a layer of oil in a heavy bottomed pan. 3. Fry the plantains in batches. When the plantains are starting to turn light golden brown, remove from the oil and transfer to a plate lined with paper towels. Smash each piece with the back of a wooden spoon - this gives you a flatter shape with rougher edges. Return to the frying pan and fry for an additional 4-5 minutes or until golden brown and crispy. Transfer back to a paper towel lined plate to drain excess oil.
  3. Sprinkle with sea salt and serve immediately,
  4. For the sauce - pulse all ingredients