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…
Easy Mofongo
Latin Carne Guisada with potatoes
Cheese Enchilada Rice
Adobo Grilled Pork
Instant Pot Black Beans Soup
Looking for More Healthy Baked Snacks?
- Healthy Baked Banana Chips
- Roasted Cauliflower with Tahini Dressing
- 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.
I LOVE sweet plantains fried, but they make such a mess and all that oil makes them very high calorie. I tried this recipe and wow, they came out perfect. No mess, used parchment paper and almost ate them right out of the oven.
Wondering if you can bake green plantains this way? (tostones)???
My family LOVED this recipe!!! 😋😋🤤🤤🤤
So so yummy! I made some coconut whipped cream to put on top and they were absolutely delicious!!!
Thank you for this simple and easy yet perfectly amazing recipe! 🍌🍌🍌
My husband made them while I perfected the Jerk Chicken and Rice and Peas!! He followed my directions and suggestions for applying the Olive Oil and they were perfect!! I mean PERFECT!!!!!! That is not often a description I give of his cooking.
I didn’t want to fry them because I wanted them to be moist and soft. I told him to not sprinkle the Olive Oil on each slither but to put the plantain in your hand to rub the Olive Oil all over it and then place it back in the pan and then add salt. We used Sea Salt.
They were just perfect. I thought 3 plantains would be enough as 4 of us were eating and my daughter confessed that she didn’t care for them. We had a little of everything left and will have to bake the last plantain to go with our small portion for today’s lunch.
Great recipe!!! I will use it again and I will be sharing it!
Satisfied!
I made these tonight. They were easy to prepare and delicious to eat. We ate them hot, just out of the oven. They were gone in minutes! Simple, easy, healthy, and delicious! Thanks for the recipe.
10 min on each side burnt some of the batch for me.
Hi Megan,
Sorry about that! It sounds like an oven hot-spot issue.
It has been a while since I made plantains. This recipe tasted better than I remembered. I will definitely make it again.
Definitely will have to try these for my family!
This was a huge hit with my kids! They really loved it!
I am so excited to have found this recipe! I love plantain chips and can’t wait to make my own!
I have had a deep love for plantains for years! This is the perfect way to make these at home and have them taking great!
YUM! thanks for sharing this!
My son had these at a friend’s house and wanted me to make them again. I am so happy I found this recipe because it was a HUGE hit! Thank you!