Twice Cooked Plantains

• 3 cups chicken broth or 3 cups water
• garlic salt
• ground black pepper
• 2 green plantains, peeled
• 1 tablespoon extra virgin olive oil

1. Preheat oven to 400 farenheit.
2. Bring the broth or water to a boil in a large pot.
3. Add a little garlic salt and then the peeled plantains.
4. Reduce the heat to medium and simmer for 15 minutes or until very tender, then drain.
5. Place the plantains between 2 sheets of plastic wrap and flatten to thickness or 1/4" with a meat pounder or rolling pin.
6. Remove top sheet of plastic wrap and brush the tops with half of the oil.
7. Invert onto nonstick baking pans and remove the other sheet of plastic.
8. Brush the tops with remaining oil.
9. Bake for 15 minutes, turning once with tongs, or until crisp and golden brown.
10. Sprinkle with garlic salt& black pepper if desired.

chicken broth, garlic, ground black pepper, green plantains, extra virgin olive oil

Taken from www.food.com/recipe/twice-cooked-plantains-87316 (may not work)