Perfect Baked Plantains Recipes

OVEN BAKED SWEET PLANTAINS

Steps:

• Preheat oven to 450°F.
• Coat a nonstick cookie sheet with cooking spray.
• Cut the ends off of the plantains and peel.
• Cut each plantain on the diagonal into 1/2 inch slices.
• Arrange in single layer and coat tops with cooking spray.
• Bake, turning occasionally, for 10-15 minutes, until plantains are golden brown and very tender.

BAKED PLANTAINS

Steps:

• You can watch the video in the post for visual instructions.Preheat the oven 400° F (205° C) and line a baking sheet with parchment paper. Spray it lightly with cooking spray and set aside.
• Remove the peel of the plantains. If they are yellow with dark spots and overripe you will be able to peel them like a banana. If they aren't too ripe (yellow without spots), you will need to cut off the ends, then carefully cut through the skin lengthwise with a knife and remove the peel. Slice plantains diagonally into 1/3-inch (0.8 cm) thick slices.
• In a bowl, toss together the plantain slices, oil, and spices. Spread the plantain slices in a single layer on the prepared baking sheet.
• Bake until plantains are golden-brown, about 20-25 minutes, flip once after about 15 minutes. Depending on the ripeness of the plantains the baking time might be a bit shorter or longer.

PERFECT BAKED PLANTAINS RECIPE

Steps:

• 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.

BAKED PLANTAIN CHIPS

Steps:

• Preheat oven to 350 degrees, with racks in upper and lower thirds. Divide plantains between two rimmed baking sheets. Toss with oil, then arrange in a single layer on sheets. Season with salt and pepper. Bake until golden and crisp, 30 to 35 minutes, rotating sheets and flipping plantains halfway through. Drain plantains on paper towels. Serve with Pico de Gallo, if desired.

BAKED PLANTAINS

Steps:

• Preheat the oven to 350 degrees F.
• Grease a baking sheet with oil and arrange the plantains on it.
• In a small saucepan, melt the guava jelly and rum over medium heat and season with salt and pepper. Pour the mixture over the plantains and bake for 15 to 20 minutes.

PLANTAINS 101: PERFECTLY ROASTED EVERY TIME!

Steps:

• Preheat the oven to 425 F (218 C) and line a large baking sheet with parchment paper.
• To cut the plantains, trim and discard the ends. Then use the tip of your knife to make a shallow cut lengthwise through the peel, doing your best not to pierce the flesh of the plantain. Remove the peel and slice the plantain on an angle into 1/4-inch slices.
• Place the sliced plantains on the prepared baking sheet and toss with oil and salt (optional).
• Bake for 10 minutes, then flip and bake for another 5-10 minutes or until golden brown and slightly caramelized on both sides.
• They're delicious paired with our Easy Vegan Picadillo, Smoky Instant Pot Black Eyed Peas & Greens, Black Bean Plantain Vegan Bowls, Jamaican Jerk Grilled Eggplant (30 Minutes!), or either of the sauces recommended above.
• Best when fresh. Store leftover plantains in a sealed container in the refrigerator for 1-2 days and reheat on the stovetop or in the oven until warmed through. Not freezer friendly.

CARAMELIZED PLANTAINS

Steps:

• Peel plantains and cut crosswise into 1/4-inch pieces. Place in an oven-safe bowl and add 1/4 cup sugar, lemon juice, and cinnamon. Stir to coat plantain slices, cover, and place in the refrigerator for 2 hours.
• Preheat the oven to 350 degrees F (175 degrees C).
• Place covered bowl in the oven and bake for 25 minutes.
• Grease a cookie sheet and sprinkle coconut in a thin layer, to allow for even toasting. Place cookie sheet in the oven and continue to bake plantains until coconut is lightly browned, 5 to 7 minutes more. Remove both dishes from the oven.
• Portion plantains into bowls. Sprinkle plantains with a thick layer of sugar and use a cooking torch to caramelize the sugar. Top with toasted coconut and serve warm.