How to make Baked Sweet Plantains
Baked Sweet Plantains, sweet and delicious, the perfect snack to keep the little one happy. Baked in the oven, with crispy edges and soft in the middle, the perfect side dish for your best-roasted chicken recipe or beef roast.
Baked Sweet Plantains is a fun dish that disappears quickly in my household. It is a fun snack when you have several mouths to feed and especially if they are children. It is an effortless snack or side dish if you want to call it that, which can be prepared in many ways. Fried or baked, it is very delicious.
If you have plantains that are either turning yellow too quickly or have been purchased ripe and yellow in color and still firm, you will be able to enjoy this dish very quickly. You have the option of using olive oil or spraying the baking dish with cooking spray.
No matter what the option is it will work. Adding salt and pepper is also by choice. I prefer not to use salt at all because I prefer tasting the sweetness of the plantains.
High blood pressure is very common in my family and especially with the elders. We, youngsters, are accustomed to eating low salt foods or no salt foods. If you want to be adventurous or looking for something with a little zing, try adding a little bit of cayenne, paprika, or cumin. My preferred choice is paprika, which tastes a little smoky and sweet. Yummy!
What I like about this recipe is that it is effortless. I don’t have to worry about the smell of fried foods or trying to figure out how to dispose of the oil. As scented candles only work for a few minutes, I try my best not to fry too often. The smell of a greasy house is not pleasant and therefore making the air in the house very unpleasant.
Baking Sweet Plantains is also much healthier than frying. When frying plantains the pieces absorb more oil and especially when they are too ripe, they become very soggy and oily. I hope this technic will help you improve your diet using less oil and very minimal salt.
Baked Sweet Plantains
- 2 sweet plantains yellow in color, still firm, cut 0.5cm (0.25")
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon kosher salt optional
- ¼ teaspoon of crushed peppercorn or ground white pepper optional
- Preheat oven to 425°F
- Rinse plantains and wipe dry. To remove the peel, cut the ends first and make a shallow slit along one of the seams of the skin. Carefully remove skin and cut about 0.5cm (0.25") thick. Add pieces to a bowl. Add oil, salt and pepper (if using) and stir until all pieces are well coated. Arrange the plantains slices in a single layer on a nonstick baking/cooking sheet or a line a baking sheet for easier cleaning.
- Bake for 15 minutes, remove from oven and turn over each piece individually. Continue baking for another 3-4 minutes or until golden brown. Remove from oven and place on plate and enjoy.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
Plantains are my favorites. I grew up with a central american grandmother and she’d make them all the time!
They are my favorites also. I don’t think I can go a week without eating plantains. Thanks for the visit.