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Baked Plantains
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Recipe:
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INGREDIENTS:
2 medium plantains yellow (*see notes)
1 tbsp oil
Sea salt to taste
1/2 tsp onion powder (optional)
1/4 tsp smoked paprika (optional)
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INSTRUCTIONS:
Preheat oven 400° F (205° C) and line a baking sheet with parchment paper. Spray it lightly with cooking spray and set aside.
Remove the peel of the plantains. If they are yellow with dark spots and overripe you will be able to peel them like a banana. If they aren’t too ripe (yellow without spots), you will need to cut off the ends, then carefully cut through the skin lengthwise with a knife and remove the peel. Slice plantains diagonally into 1/3-inch (0.8 cm) thick slices.
In a bowl, toss together the plantain slices, oil, and spices. Spread the plantain slices in a single layer on the prepared baking sheet.
Bake until plantains are golden-brown, about 20-25 minutes, flip once after about 15 minutes. Depending on the ripeness of the plantains the baking time might be a bit shorter or longer.
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NOTES:
A dash of ground cumin also adds a nice flavor.
I recommend using yellow plantains that aren’t too soft but not hard either.
If your plantains are overripe (yellow with many black spots or almost black), they won’t crisp up but stay quite soft. It’s best to season overripe plantains with cinnamon and sugar (or sweetener of choice) and enjoy them as a sweet treat (plátanos maduros).
If you want to make plantain chips, use plantains that are green/turning yellow and slice them thinner.
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