With their crisp exterior, tender and creamy interior, and hint of coconut flavor, we found these plantain slices absolutely irresistible. Seek out sweet, ripe plantains for this recipe, ones whose skins are heavily mottled with black spots. Plantains that are green or yellow, with little to no dark spots, will be quite starchy and are not ideal here. If you don't have coconut oil on hand, you can use avocado oil or canola oil—but we strongly recommend the coconut oil for its delicious nutty flavor.
4 very ripe plantains, diagonally sliced
1/4 cup coconut oil, melted
1/2 teaspoon kosher salt
1/2 teaspoon flaked sea salt
Added sugars 0g
Calcium 0% DV
Potassium 13% DV
How to Make It
Preheat oven to 400°F with rack 6 inches from heat.
Toss together plantain slices, oil, and kosher salt; spread in a single layer on a baking sheet. Roast at 400°F until plantains are lightly golden on bottom, about 15 minutes. Turn slices over, and continue roasting until evenly cooked and soft, about 15 minutes. Increase oven temperature to broil, and broil until deeply golden, 1 to 2 minutes. Sprinkle with flaked salt; serve warm.
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