Crispy Baked Sweet Plantains (Plus How to Peel!)

I was first introduced to plantains on my Spanish immersion homestay in Costa Rica a few years ago (the same time I was introduced to Gallo Pinto!). Iris, my host, would cook up "platanos maduros" (ripe plantains) or "platanos verdes" (green plantains) with almost every meal.

Sometimes, she would slice them thin, sometimes she would cut them in rounds and sometimes she made "Tostones" (plantains that are cut into rounds, fried, squished down and then fried again). But they were always cooked by frying in a lot of oil.

After my trip, I was decidedly hooked on plantains and have since been trying to figure out the best method to make them at home but without a lot of oil.

And this recipe for Crispy Baked Sweet Plantains is it! While I am still trying to find the best way to make "platanos verdes", this recipe for ripe plantains is, in my humble opinion, the best!

Super crispy outside, soft and creamy inside. Sweet and salty flavour combination. Quick and easy. Are you sold yet??

But seriously, if you have never tried plantains, this recipe is the place to start!

Sweet and savoury, they are a great snack or appetizer! They are also a tasty side dish to sandwiches, burgers, fish and more. Try them sometime instead of fries and be sure to let me know what you think!

The Ingredients

• Plantains- This recipe is for mature (ripe) plantains, which are yellow-black (like the picture above). Mature plantains are sweeter and softer.
• Avocado Oil- Olive oil or another neutral cooking oil will work as well.
• Fine Sea Salt

The Method

1. Prep the plantain. First, slice off the end. Then, cut a thin slit down the peeling (careful to only cut through the peeling and not into the fruit). You should then be able to peel it off. Finally, cut the plantain into ½ inch (1cm) rounds.

2. Toss plantain with oil and salt. Place the rounds in a bowl and toss with sea salt and olive oil until evenly coated.

3. Place on a baking sheet. I highly recommend lining your baking sheet with either a silicone mat or parchment paper. That way, the plantains won't stick and you'll be able to achieve the golden and crisp edges! Ensure the plantains are spread out in a single layer and aren't over crowded.

4. Bake. Flip. Bake. Bake the plantains at 450 F for 10 minutes. Remove the tray from the oven and flip each round. Bake for an additional 8-12 minutes (I usually find 10 to be perfect) until very soft on the inside and crispy on the outside.

5. Enjoy!

Leftovers

To Store: These baked sweet plantains are best enjoyed fresh. However, you can store leftovers in an airtight container in the refrigerator for up to 4 days.

To Reheat: Place plantains on a baking sheet and bake at 350 for 5-10 minutes until warmed and crisp. Or you can reheat them in the microwave (but they will no longer be crispy).

Make it Your Own

If you would like to change up the flavour of these, feel free to play around with adding seasonings! Some possible tasty additions would be:

• ½ teaspoon Ground Cumin
• ½ teaspoon Taco Seasoning
• ¼ teaspoon Garlic Powder

Serving Ideas

Try these Sweet Baked Plantains as a fun snack or appetizer! They are also a tasty option for a side dish with:

• Gallo Pinto (Costa Rican Rice and Beans)
• Sandwiches such as this Chimichurri Chicken Sandwich
• Simple Barbecued Burgers or Pork Banh Mi Burgers
• Lemon Garlic Herb Cod
• Chinese Scrambled Eggs

Dietary Notes

If you have dietary restrictions, check the packaging of specific ingredients that you use to ensure they are compliant. This recipe is:

• Dairy Free
• Gluten Free
• Nut Free
• Paleo
• Vegetarian
• Vegan

And if you liked this recipe...

...you might also like:

• Crispy Oven Baked Fries
• Crispy Roasted Chickpeas
• Homemade Croutons

More Side Dishes!