Oven Fried Plantains

These are so absolutely yummy!  I made them with both green and yellow plantains.  The green ones are on the left side of the pictures and are a little more awkward shaped because they are hard to peel.  These are quite crunchy and potato chip like, yet the thicker ones are chewy, too.  These are my favorite! 🙂

The yellow plantains are more ripe and thus sweeter.  They are easy to peel and so I cut them on the diagonal.  They browned much faster, and are chewy and crunchy all at the same time.  So yum! 🙂

2013-02-16 02.01.31

2 Plantains (Green, Yellow or one of each)
1/4 cup of coconut oil
Sea Salt

1. Preheat your oven to 400 degrees.  Melt the coconut oil in a little saucepan.

2. Cut the yellow plantain: cut the ends of, then cut it in half.  Score the skin and peel it off.  Cut on a diagonal, and dip into the melted coconut oil.  Place on a cookie sheet.

3. Cut the green plantain: cut the ends off, cut it into 3 sections, then cut the sections in half down the middle.  Peeling is a challenge, but not too hard in small segments. 🙂  Cut the pieces however you wish so they are somewhat “chip” size.  Dip these in the melted coconut oil, and place on the cookie sheet.

4. Drizzle the remainder of the coconut oil on the plantain pieces, and sprinkle with salt.

5. Bake at 400 degrees for 18 minutes, at which time the sweet ones will need to be flipped.  I didn’t flip the green plantain chips, but they were all done at the same time – about 11 or 12 minutes later. (29-30 minutes total.)

2013-02-16 01.26.13Green Starchy on the left, yellow sweet plantains on the right. 🙂


3 thoughts on “Oven Fried Plantains

  1. Hi Mary, I just bought some plantains, and want to try this! Mine are greenish yellow or yellowish green, is that a phase in the ripening process? Or is there a green variety and a yellow variety? If so, then what do I have:) When should I use them? Thanks so much for the recipe! Love following your blog:)

    • Great question! It is just a phase in the ripening process. The green plantains are not ripe, and consequently not sweet, but are good for potato like things. If they sit out long enough they get yellow, then yellow and dark brown, which is much sweeter (but not as sweet as regular bananas.) Yours are about half way – which you can use as is, or wait until they get yellow/brown if you want them sweeter. (I like them better green(potato-ish) and Ernie likes them better yellow(sweeter.) Hope this helps and have fun! (Thanks!) 🙂

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