- 2 teaspoons canola oil
- 2 ripe plantains, sliced
- 1/8 teaspoon ground chipotle pepper
- 2 teaspoons chopped fresh cilantro or parsley
- Heat oil in a large nonstick skillet. Add plantain slices in a single layer and sprinkle with chipotle pepper. Cook until browned on both sides. Toss with cilantro (or parsley).