I picked up a couple of unripe green plantains at the Mexican market a couple weeks ago. I never had a plantain before and didn’t know what to do with it. I let them get ripe, so now I had to figure out what to do with these ripe plantains. After looking online some, I wanted to make plantain chips. So I cut one up into a bunch of chip size pieces and fried them in coconut oil. That didn’t work too well, they came out real mushy and would burn before they would get crisp (which none of them did). I ate most of those throughout that day and threw the rest out. No wonder every website said to use green plantains for plantain chips. Now a few days later, the remaining plantain was half black. I went online again looking for what do to with a ripe plantain and found a recipe for Plátanos Maduros. I looked at a bunch of other ideas too and decided to cut the plantain into 1/2″ thick slices and cook over medium heat in 1 tablespoon of coconut oil (or a little less). I got each side golden brown and turned the heat down and cooked for about 10 minutes total. I took them out of the pan and onto a paper towel and added cinnamon and some lime juice. This was a delicious, good looking treat and will definately be what I do next time I have more ripe plantains!