Fully ripe plantains have black peels; buy the plantains a week in advance and let them ripen at room temperature. They can be roasted up to 4 hours ahead; cover and let stand at room temperature. Reheat in a 350º oven for about 15 minutes before serving.
More From Sunset
- Calories: 132
- Calories from fat: 21%
- Protein: 1.2g
- Fat: 3.1g
- Saturated fat: 0.4g
- Carbohydrate: 28g
- Fiber: 2g
- Sodium: 119mg
- Cholesterol: 0.0mg
- 3 pounds ripe plantains (about 5; see notes)
- 2 tablespoons salad or peanut oil
- About 1/2 teaspoon salt
- 1. Peel plantains and slice diagonally 1/4 inch thick. Pour oil into a 12- by 15-inch baking pan; add plantains and 1/2 teaspoon salt and mix to coat. Transfer half the plantains to a second 12- by 15-inch baking pan and spread slices in both pans into a single layer.
- 2. Bake in a 400° regular or convection oven, turning plantains occasionally with a wide spatula, until browned on the outside and tender when pierced, 15 to 20 minutes; switch pan positions halfway through baking. Serve plantains warm. Add more salt to taste.
Only you will be able to view, print, and edit this note.Add Note
More Recipes Like This