How to Make Perfect Baked Plantains: An “oven fried” plantains recipe creating ultra moist and tender plantain strips, to serve as a side dish or for dipping in sauce!
If you haven’t noticed, this week is unofficially “Plantain Week” here on A Spicy Perspective.
Our Monday and Wednesday recipes are both dishes you can make with unripened green plantains, using their starchy texture as a substitute for grains.
What To Do With Ripe Plantains
However, today I want to show you the absolute best way to prepare ripe sweet plantains. Which in my humble opinion, is simply to bake them.
Baked or “oven fried” plantains are not the same as plantain chips. However, they can be used for dipping.
Our Perfect Baked Plantains are thicker than plantain chips, allowing the soft sweet centers to stay tender, while the exterior surfaces turn golden and crispy around the edges.
How to Make Perfect Baked Plantains
You will know your plantains start to ripen when the skins turn from green, to bright yellow, to dark yellow with black spots.
Once the spots start to show up and the skin darkens, the starches have turned to sugars, so the plantains are now sweet.
Carefully peel off the skins, making sure not to squish the plantains.
Then slice them into 1/4 to 1/3 inch strips.
Coat the plantains strips with oil then sprinkle with salt.
Bake the plantains in high heat, so they become crispy around the edges before absorbing all the oil.
Once the Perfect Baked Plantains come out of the oven, just try to keep your hands out of them. You won’t be able to do it!
The sweetness of the ripe plantains creates the perfect salty-sweet snack.
We love baked plantains warm, but they also taste great at room temperature, so don’t be afraid to make them ahead of time.
More Healthy Baked Snacks
Perfect Baked Plantains
How to Make the Perfect Baked Plantains - An "oven fried" plantains recipe creating ultra moist and tender plantain strips, to serve as a side dish or for dipping in sauce!
Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper.
Cut the ends off each plantain and score the peels from end to end, making sure not to cut through the plantains. Pull the peels off and discard.
Slice the plantains on an angel to make longer pieces, 1/4 - 1/3 inch thick.
Pile the plantain slices on the baking sheet and drizzle with oil. Toss to coat all the plantain strips on both sides. Lay them out in a single layer. Then sprinkle generously with salt.
Bake the plantains for 10 minutes. Then flip and bake another 10 minutes. Serve warm or at room temperature.
Want to spice things up? Try adding cinnamon and nutmeg to the plantains. Or make a spicy-hot version with a sprinkling of cumin, cayenne pepper, and garlic powder.