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Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
Score the skin of each plantain with a knife along its length and peel it away. Cut the plantains crosswise into 1-inch rounds.
Heat the coconut oil in a large skillet over medium heat until shimmering and a plantain round sizzles immediately on contact. Working in batches to avoid crowding, add the plantain rounds and fry for 3–4 minutes per side, until pale golden and just cooked through. Transfer to a paper-towel-lined plate and season lightly with half the salt.
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