Baked Plantains
by Sommer Collier — last updated on Apr 10, 2025 
Perfect Baked Plantains Recipe – An “oven fry” baked plantain recipe for ultra moist and tender plantain slices, perfect to serve as a side dish or enjoy as a healthy snack with dipping sauce!
Sommer’s Recipe Notes
All-Purpose “Oven Fried” Baked Plantains
We recently made Magic Plantain Tortillas and Paleo Chinese Dumplings with a green plantain (underripe plantain) dough as the base. This is a fool-proof (and delicious) method for creating starchy, carb-like foods for paleo and grain-free diets.
However, today I want to show you the absolute best way to prepare ripe sweet plantains. Baked or “oven fried” plantains are not the same as plantain chips or tostones. While chips are thin and crispy, these baked plantain slices are thick and tender. However, they can be used for dipping in a variety of delectable sauces.
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.
They make an easy and addictive gluten-free snack or a unique appetizer to dunk in salsa and creamy dips. Plus, these sweet and starchy plantains make a comforting side dish to pair with Caribbean, South American dishes, as well as those from Southeast Asia and Africa!
Ingredients You Need
This healthy and delicious plantain recipe only requires 3 simple ingredients:
- Ripe plantains
- Olive Oil – or melted coconut oil
- Salt
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 black and yellow plantains are now sweet and perfect for baking.
How to Bake Plantains
The sweetness of the ripe plantains creates the perfect salty-sweet snack.
Find the full Baked Plantain recipe with ingredient proportions, detailed instructions, and video tutorial in the printable form at the bottom of the post.
Frequently Asked Questions
We love baked plantains warm, but they also taste great at room temperature, so don’t be afraid to make them ahead of time.
They will keep well stored in an airtight container in the fridge for up to one week. You can reheat easily by baking for a few minutes at 350 degrees F, until the cooked plantains have become slightly hot.
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.
Here are some recipes that are great to pair with this dish…
Chilaquiles with Skirt Steak
Cuban Arroz Con Pollo
Cheese Enchilada Rice
Adobo Grilled Pork
Instant Pot Black Beans Soup
Looking for More Healthy Baked Snacks?
- Healthy Baked Banana Chips
- Easy Margherita Baked Polenta Recipe
- Healthy Baked Zucchini Tots
- Oven Baked “Fried” Pickles
- Baked Zucchini Chips
- Healthy Baked Carrot Chips
- Baked Turnip Fries (+ AirFryer)
- Crispy Baked Veggie Chips by Wholefully
Check out the printable recipe card for the nutrition information including calories, carbohydrates, protein, potassium, fiber, vitamin a, and vitamin c percentages.
Perfect Baked Plantains Recipe
Video
Ingredients
Instructions
- 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 angle to make longer pieces, 1/4- to 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.
My plantains ripened before I could make Mofongo, so I’ll try this. It sounds delicious! I’ll be using it as a side dish instead of potatoes. What would go well with it?
Hi Chris,
I would make Ropa Vieja or Carnitas with these! You can find both recipes here on A Spicy Perspective.
If I want to add the cinnamon or the spices, do I do that before they go in the oven or after they are done cooking?
Hi Julia,
I would add them before they bake. :)
I made this recipe adding the cumin and cayenne…just a sprinkle…to give them a kick. I also set the oven temp to 450. Excellent! Served them with your Roasted Poblano Avocado Dip.
Thanks for the idea.
made cooking the plantains for much quicker, less oil, and less mess than frying on the stove top!
heating the cookie sheet in the oven w the oil for a few minutes, works a lot better at preventing the plantain from absorbing the oil.
We used no salt. We all loved them . My 13 year old said we need to make them that way all the time. They were sweeter than normal with baking over frying.
Super tasty! A great substitute for fries, but with lower starch content, less oil, and much faster to cook. I followed direcions religiously, and they were delicious.
I’ve been looking for a good baked plantain recipe for a while – I like to use the oven a lot so I can multitask/not have to stand by the stove/use a timer if I want. I’m so glad I found this recipe! The essential points I always sought were oven temp and time – now that I know 425F and 10 min each side worked well for you, I will definitely try this! Thank you.
Tastes amazing in ghee too!
Can’t wait to try this for with dinner tonight.
I love this alternative to deep frying! Don’t know why I’ve never thought about it before 😅
DELICIOUS. I used about half the salt and they’re fantastic! Thanks for this recipe, it’s easier than frying and cooks more evenly.
Can they be frozen for use later?
Hi Miranda,
Hmmm…. Good question. I’ve never tried that. However, I think you probable could freeze them. Then reheat in the oven so they crisp up again.
How long do they last at room temp?