Baked plantains are a wholesome, flavorful alternative to frying, offering the same golden crispness without excess oil.
Packed with fiber, potassium, and naturally sweet flavor, they’re both nourishing and satisfying.
This recipe is plant-based, low in saturated fat, and rich in slow-digesting carbs, making it an ideal snack, side dish, or light meal.
Quick, easy, and oven-friendly, it’s perfect for everyday cooking or meal prep.
Oven Baked Plantain
Equipment
- 1 Oven (preheated to 200°C / 400°F)
- 1-Baking tray
- 1 sheet of parchment paper
- 1 paring knife
- 1 Pastry Brush (for oiling)
Ingredients
- 2 medium ripe plantains yellow, with or without dark spots
- 1 tablespoon olive oil or coconut/avocado oil
Instructions
- Preheat and Prepare the Oven: Start by setting your oven to 200°C (400°F), or gas mark 6 if using a gas oven. Preheating is essential because it ensures the plantains cook evenly and develop a light golden crust. While the oven heats, line a baking tray with parchment paper. This prevents sticking and eliminates the need for excess oil, making cleanup quick and hassle-free.
- Select and Peel the Plantains: Choose ripe yellow plantains—they may have black or brown spots depending on how sweet you prefer them. The darker the skin, the softer and sweeter the flavor. To peel, slice off both ends with a paring knife. Make a shallow cut lengthwise along the skin, then slide your fingers under the peel to gently remove it. The fruit inside should remain intact and firm.
- Slice Plantains into Diagonals: Using a sharp knife, cut the peeled plantains into ½-inch thick diagonal slices. Cutting on the diagonal gives the pieces a larger surface area, which allows them to caramelize better in the oven and creates a more traditional look. Keep the slices uniform in size so they cook evenly and finish at the same time.
- Lightly Oil the Baking Tray: Take your pastry brush and spread a thin layer of oil across the parchment paper. This helps the plantains achieve a gentle crisp on the bottoms while also preventing them from sticking. Olive oil, coconut oil, or avocado oil all work well since they can withstand high heat and add a subtle depth of flavor.
- Arrange Plantains Without Overcrowding: Lay the plantain slices flat on the prepared tray, spacing them out so that none overlap. Proper spacing is key—if they’re too close, the plantains will steam rather than roast, and you’ll miss out on that slightly caramelized edge. Use multiple trays if necessary to give each slice enough room.
- Brush Tops with Oil: With the pastry brush, apply a light coat of oil over the tops of each slice. This extra step helps promote even browning on both sides and ensures the plantains stay moist inside while crisping up outside. Be sure not to oversaturate; a thin, even coat is all you need.
- Bake Until Golden and Tender: Place the tray on the middle rack of the preheated oven and bake for about 20 minutes total. Halfway through, carefully flip each slice with tongs or a spatula to ensure both sides cook evenly. When finished, the plantains should be lightly browned on the edges, golden across the surface, and fork-tender on the inside. Adjust the baking time slightly depending on your oven and preferred level of caramelization.
- Serve Warm and Enjoy: Remove the tray from the oven and allow the plantains to cool for 2–3 minutes before serving. They are best enjoyed warm, when the natural sugars have caramelized and the texture is soft but slightly crisp at the edges. Serve as a snack, side dish, or appetizer alongside your favorite dips or main meals.
Notes
- Always use ripe plantains for natural sweetness; bright yellow for mild sweetness, yellow with brown spots for extra soft and sweet results.
- Diagonal cuts not only look elegant but also help the slices caramelize evenly.
- Use oils with a high smoke point (olive, coconut, or avocado oil) to prevent burning while ensuring golden, crisp edges.
- Avoid overcrowding the tray to allow proper roasting; plantains need space to develop slight caramelization instead of steaming.
- Baking time may vary slightly depending on oven performance and plantain size—check for golden edges and tenderness before removing.
Chef’s Secrets for Perfect Plantains
Achieving the perfect baked plantain is all about attention to detail.
Start with consistently sized slices to guarantee even cooking.
Brushing a light coat of oil on both the tray and the plantains ensures a delicate crisp without deep-frying.
For an extra flavor boost, try sprinkling a pinch of cinnamon, nutmeg, or smoked paprika before baking.
If you prefer a more caramelized taste, let the plantains bake for an extra 2–3 minutes, but monitor them closely to prevent burning.
Choosing plantains with the right ripeness is key firmer, yellow ones hold their shape, while spotted ones create a soft, melt-in-your-mouth texture.
Serving Suggestions for Everyday Meals
Oven-baked plantains are versatile and pair well with a variety of dishes.
Serve them as a healthy side with grilled chicken, fish, or tofu.
They also make an excellent snack with a dollop of Greek yogurt, nut butter, or a drizzle of honey.
For a tropical twist, combine with black beans and avocado for a Caribbean-inspired salad.
Their natural sweetness makes them a perfect accompaniment to spicy foods, balancing heat and flavor.
They are also ideal for meal prep, as they retain taste and texture for several days when stored properly.
Storage Tips to Keep Fresh
Baked plantains are best enjoyed fresh, but they can be stored for convenience.
Let the plantains cool completely before transferring to an airtight container.
They will keep in the refrigerator for up to 3–4 days.
To reheat, use a toaster oven or conventional oven for a few minutes to restore crispness; microwaving can make them soft and slightly mushy.
For longer storage, baked plantains can be frozen for up to 2 months.
Lay them on a baking sheet in a single layer to freeze first, then transfer to a freezer-safe bag to prevent sticking.
Frequently Asked Questions
1. Can I use green plantains instead?
Green plantains are starchier and less sweet than yellow ones. You can bake them, but they’ll yield a firmer, less caramelized texture and a more neutral flavor, ideal if you want a savory snack.
2. What type of oil works best for baking?
Oils with a high smoke point are recommended, such as olive, coconut, or avocado oil. They prevent burning while adding subtle flavor and help the plantains crisp nicely.
3. How do I know when the plantains are done?
Check for golden edges and tender centers. The outside should be lightly browned and caramelized, while the inside is soft but not mushy.
4. Can I make this recipe in an air fryer?
Yes! Preheat the air fryer to 200°C (400°F) and arrange the plantains in a single layer. Cook for about 12–15 minutes, flipping halfway through, until golden and tender.
5. Can I add spices or seasonings?
Absolutely! Cinnamon, nutmeg, smoked paprika, or even a pinch of chili powder enhance the flavor. For a sweet-savory twist, a light drizzle of honey or maple syrup after baking works beautifully.
