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.
Try looking up a recipe for plantain chips! That’ll be a lot closer to the texture you’re looking for. :)
This recipe is perfect every time!
Excellent recipe
Very good, but I used butter instead of olive oil.
I wasn’t sure this was going to work but it did and the results were delicious! Taste very much like the pan fried version I usually make but with half the work. Thank you, I’ll definitely be making these again.
Question: in the video, the skin on the plantains looks green to me…Isn’t it recommended that we wait for the green color to go away? I’m not sure if mine were ripe, plus I accidentally burned them, but they were still good! Thanks for the easy recipe. I never imagined I’d snack on plantains.
Hi Ina,
I prefer to bake well-ripened plantains because they are softer and sweeter than green plantains. However, you can bake both!
You can also use an air fryer. Cut and coat plantains line in single layer air fry for 5 minutes, smash ( or not) with mug , coat with oil and favorite seasoning, replace in air fryer for another 5-7 minutes. When finished, serve how you like.
Just made these and they’re delicious, thank you. Sprinkled with garlic pepper because they were a little too sweet for my taste buds :-)
The best way to make delicious plantains thank you!!
did not work out at all for me. they stuck to the parchment paper (!) and were too tender to flip, so I ended up with a mushy mess instead of crispy chips. plantains overripe, you think? not a novice in the kitchen by ANY stretch of the word…but first time dealing with plantains…
Hi there,
Sorry to hear that. Yes, it sounds like your plantains were not firm enough. Some people like to cook and eat the ripe sweeter plantains, but they are easier to cook in a frying pan.
Super!! So easy and way less work then frying them! Cut mine a little thicker and did 15 minutes per side…beautifully brown and crisp and sweet!
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)???
Hi Leslie,
I’m so glad you liked them. And yes, you can make tostones like this. Be sure to press the unripened plantains flat with a plate (the traditional method) so they are very thin and the edges are rough. This helps them get really crisp in the oven. :)