Duck Fat Plantain Fries (baked)


I’m sitting here on my couch munching on plantain fries and feeling deliciously sore from yesterday’s Anusara yoga class. It’s been over a month since I’ve attended any of my usual yoga classes, and oh man I can feel it! Sure I’ve been doing my usual stretches and poses a couple times a week in the steam room but it isn’t the same as practicing for a full hour and a half.

I’m happy to report that I am totally recovered from my sciatica pain from January. I believe I overextended my back in an Ashtanga class one day, and it kept getting more painful and inflamed as time wore on. It eventually hurt to even put on socks.

Thank God I decided to lay off of yoga for awhile and take time to heal. I didn’t work out (except do therapeutic poses and stretches) for about a month and then I started lifting weights in the gym once a week. I did a lot of core-strengthening exercises (pilates helped a lot!) which reinforced my back muscles. Core muscles are so important to posture, which helps to heal sciatica pain. Although I never went to see my doctor, I don’t believe I had a slipped disc.

I’m glad I was able to learn this lesson now at a young age instead of continuing to practice the way I was (all or nothing) until I REALLY hurt myself. It was just life giving me a warning sign, like ‘Hey girlfriend, lay off the ego and go at your own pace. Stop trying to force your way into deep poses that you might not be able to do TODAY!’

Thanks life. And thank you duck fat for making my plantain fries even more delicious.


Duck Fat Plantain Fries (baked)

Rating: 51

Prep Time: 5 minutes

Cook Time: 20 minutes

Yield: 3 servings

Duck Fat Plantain Fries (baked)


  • 2 greenish yellow plantains
  • 2 tbsp duck fat
  • 1 1/2 tsp garlic salt
  • Cayenne pepper, to taste


  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Line a baking sheet with parchment paper for easy cleanup.
  3. Peel the plantains by cutting the tips off and slicing down each ridge with a knife. Slide your fingers underneath each ridge until the peel easily comes off. For an example, check out this tutorial.
  4. Cut each plantain in half, and then quarter each half. Cut into fry shapes. I like slicing my plantains just slightly thicker than shoestring fries. If they are too thick then they become too dry, but if they are too thin then they aren’t soft enough in the middle.
  5. Toss the plantains with the duck fat in a large mixing bowl. Add the seasoning.
  6. Layer the fries on the parchment paper in a single layer.
  7. Bake for 17-20 minutes, turning over about half way through.
  8. Serve immediately with your favorite paleo dipping sauce OR my Parsley Garlic Aioli.


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