Perfect Baked Plantains
Perfect Baked Plantains – An “oven fry” baked plantain recipe for ultra moist and tender plantain slices, perfect to serve as a side dish or enjoy as a healthy snack with dipping sauce!
Oven Fried Plantains
Are you as obsessed with plantains as we are?
We recently made Magic Plantain Tortillas and Paleo Chinese Dumplings with a green plantain (underripe plantain) dough as the base. This is a fool-proof (and delicious) method for creating starchy, carb-like foods for paleo and grain-free diets.
However, today I want to show you the absolute best way to prepare ripe sweet plantains. Which, in my humble opinion, is simply to bake them to perfection.
Baked or “oven fried” plantains are not the same as plantain chips or tostones. While chips are thin and crispy, these baked plantain slices are thick and tender. However, they can be used for dipping in a variety of delectable sauces.
Our Perfect Baked Plantains are thicker than plantain chips, allowing the soft sweet centers to stay tender, while the exterior surfaces turn golden and crispy around the edges.
They make an easy and addictive gluten-free snack or a unique appetizer to dunk in salsa and creamy dips.
Plus, these sweet and starchy plantains make a comforting side dish to pair with Caribbean, South American dishes, as well as those from Southeast Asia and Africa!
What You Need to Make “Oven-Fried” Plantains
This healthy and delicious plantains recipe only requires 3 simple ingredients:
- Ripe plantains
- Olive Oil – or melted coconut oil
- Salt
You will know your plantains start to ripen when the skins turn from green, to bright yellow, to dark yellow with black spots.
Once the spots start to show up and the skin darkens, the starches have turned to sugars, so the black and yellow plantains are now sweet and perfect for baking.
How to Make Perfect Baked Plantains
- First, carefully peel off the skins, making sure not to squish the plantains. Then slice them into 1/4 to 1/3 inch strips.
- Next, coat the plantains strips with olive oil and sprinkle with salt.
- Finally, bake the plantains in preheated 425-degree oven. Baking at this high heat will ensure that they become crispy around the edges before absorbing all the oil. Bake until they are golden brown.
- Once the Perfect Baked Plantains come out of the oven, just try to keep your hands out of them. You won’t be able to do it!
The sweetness of the ripe plantains creates the perfect salty-sweet snack.
See the full printable Perfect Baked Plantains Recipe (Oven Fried Plantains) Below. Enjoy!
Frequently Asked Questions
How Long Does This Side Dish Last?
We love baked plantains warm, but they also taste great at room temperature, so don’t be afraid to make them ahead of time.
They will keep well stored in an airtight container in the fridge for up to one week. You can reheat easily by baking for a few minutes at 350 degrees F, until the plantains have become slightly hot.
What Additions or Substitutions Can I Make?
Want to spice things up? Try adding cinnamon and nutmeg to the plantains. Or make a spicy-hot version with a sprinkling of cumin, cayenne pepper, and garlic powder.
What Can I Serve This With?
Here are some recipes that are great to pair with this dish
- Easy Mofongo
- Latin Carne Guisada with potatoes
- Cheese Enchilada Rice
- Adobo Grilled Pork
- Instant Pot Black Beans Soup
Looking for More Healthy Baked Snacks?
- Healthy Baked Banana Chips
- Roasted Cauliflower with Tahini Dressing
- Sheet Pan Roasted Veggie Polenta Stacks
- Oven Baked “Fried” Pickles
- Healthy Baked Carrot Chips
- Baked Turnip Fries (+ AirFryer)
- Crispy Baked Veggie Chips by Wholefully
Check out the printable recipe card for the nutrition information including calories, carbohydrates, protein, potassium, fiber, vitamin a, and vitamin c percentages.
Perfect Baked Plantains Recipe
Ingredients
Instructions
- Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper.
- Cut the ends off each plantain and score the peels from end to end, making sure not to cut through the plantains. Pull the peels off and discard.
- Slice the plantains on an angle to make longer pieces, 1/4- to 1/3-inch thick.
- Pile the plantain slices on the baking sheet and drizzle with oil. Toss to coat all the plantain strips on both sides. Lay them out in a single layer. Then sprinkle generously with salt.
- Bake the plantains for 10 minutes. Then flip and bake another 10 minutes. Serve warm or at room temperature.
Video
Notes
Nutrition
Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!
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Easy and very tasty🙂
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My go to recipe. I’ve made them several times.
I used parchment paper, but they still stuck to the paper not sure what I did wrong . But they were still delicious.
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I followed this baked recipe with one exception, I used coarse kosher salt so super yummyv😋
what a healthy way and delicious way to prepare. sweet salty and good.
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Turned out great!! I used a little coconut oil. Had much better luck with these as opposed to trying to fry them, then being soaked in oil. I let my plantains sit a week after buying, so they were pretty ripe and dark. They turned out very sweet! Give it a try!
Thanks!
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I was out of parchment paper, so cooked them on aluminum foil which was a mistake, as they stuck big time. Was still able to flip them and cooked another 4 minutes, on side 2, so they were at least edible. Not using my head, should’ve at least cooked them on the no-stick foil I have. They were VERY brown around the edges, almost burned, but still incredibly sweet in the center. In the future, I’ll cook on parchment paper and start checking for doneness at about 7 minutes first side (oven temps can vary). Looking at the photo, I can see these were cut a bit thicker than mine, so that’ll be another thing I need to pay attention to. This was a nice side dish to Arroz a la Cubana, rice, and a fried egg. Also, so very quick and easy to make with minimal clean-up…a definite plus!
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So fantastic! I brushed coconut oil onto 3 soft, yellow plantains and flipped after 10 minutes and brushed oil on the other side. They were not very toasted looking after 10 minutes when I flipped them but had some nice crispy browning after the full 20 minutes. They were sliced as pictured in recipe. Will definitely make again.
Great recipe
This recipe is simple and fantastic! The plantains came out soft and tender, and crispy around the edges because of the oil. The suggested cook time was perfect for my oven, because they didn’t get tough at all. To go with the plantains, I made a garlic and lime crema with a little bit of cayenne and some fresh cilantro mixed in, and it was delicious! I heavily suggest keeping the seasoning of the plantains themselves simple with just salt, and then pairing it with a delicious spicy or garlicky crema or aioli for more flavor.
Try looking up a recipe for plantain chips! That’ll be a lot closer to the texture you’re looking for. :)
This recipe is perfect every time!
Excellent recipe
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Very good, but I used butter instead of olive oil.
I wasn’t sure this was going to work but it did and the results were delicious! Taste very much like the pan fried version I usually make but with half the work. Thank you, I’ll definitely be making these again.
Question: in the video, the skin on the plantains looks green to me…Isn’t it recommended that we wait for the green color to go away? I’m not sure if mine were ripe, plus I accidentally burned them, but they were still good! Thanks for the easy recipe. I never imagined I’d snack on plantains.
Hi Ina,
I prefer to bake well-ripened plantains because they are softer and sweeter than green plantains. However, you can bake both!
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You can also use an air fryer. Cut and coat plantains line in single layer air fry for 5 minutes, smash ( or not) with mug , coat with oil and favorite seasoning, replace in air fryer for another 5-7 minutes. When finished, serve how you like.
Just made these and they’re delicious, thank you. Sprinkled with garlic pepper because they were a little too sweet for my taste buds :-)
The best way to make delicious plantains thank you!!
did not work out at all for me. they stuck to the parchment paper (!) and were too tender to flip, so I ended up with a mushy mess instead of crispy chips. plantains overripe, you think? not a novice in the kitchen by ANY stretch of the word…but first time dealing with plantains…
Hi there,
Sorry to hear that. Yes, it sounds like your plantains were not firm enough. Some people like to cook and eat the ripe sweeter plantains, but they are easier to cook in a frying pan.
Super!! So easy and way less work then frying them! Cut mine a little thicker and did 15 minutes per side…beautifully brown and crisp and sweet!
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I LOVE sweet plantains fried, but they make such a mess and all that oil makes them very high calorie. I tried this recipe and wow, they came out perfect. No mess, used parchment paper and almost ate them right out of the oven.
Wondering if you can bake green plantains this way? (tostones)???
Hi Leslie,
I’m so glad you liked them. And yes, you can make tostones like this. Be sure to press the unripened plantains flat with a plate (the traditional method) so they are very thin and the edges are rough. This helps them get really crisp in the oven. :)
I LOVE sweet plantains fried, but they make such a mess and all that oil makes them very high calorie. I tried this recipe and wow, they came out perfect. No mess, used parchment paper and almost ate them right out of the oven.
Wondering if you can bake green plantains this way? (tostones)???
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My family LOVED this recipe!!! 😋😋🤤🤤🤤
So so yummy! I made some coconut whipped cream to put on top and they were absolutely delicious!!!
Thank you for this simple and easy yet perfectly amazing recipe! 🍌🍌🍌
My husband made them while I perfected the Jerk Chicken and Rice and Peas!! He followed my directions and suggestions for applying the Olive Oil and they were perfect!! I mean PERFECT!!!!!! That is not often a description I give of his cooking.
I didn’t want to fry them because I wanted them to be moist and soft. I told him to not sprinkle the Olive Oil on each slither but to put the plantain in your hand to rub the Olive Oil all over it and then place it back in the pan and then add salt. We used Sea Salt.
They were just perfect. I thought 3 plantains would be enough as 4 of us were eating and my daughter confessed that she didn’t care for them. We had a little of everything left and will have to bake the last plantain to go with our small portion for today’s lunch.
Great recipe!!! I will use it again and I will be sharing it!
Satisfied!
I made these tonight. They were easy to prepare and delicious to eat. We ate them hot, just out of the oven. They were gone in minutes! Simple, easy, healthy, and delicious! Thanks for the recipe.
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10 min on each side burnt some of the batch for me.
Hi Megan,
Sorry about that! It sounds like an oven hot-spot issue.
It has been a while since I made plantains. This recipe tasted better than I remembered. I will definitely make it again.
Definitely will have to try these for my family!
This was a huge hit with my kids! They really loved it!
I am so excited to have found this recipe! I love plantain chips and can’t wait to make my own!
I have had a deep love for plantains for years! This is the perfect way to make these at home and have them taking great!
YUM! thanks for sharing this!
My son had these at a friend’s house and wanted me to make them again. I am so happy I found this recipe because it was a HUGE hit! Thank you!
My plantains ripened before I could make Mofongo, so I’ll try this. It sounds delicious! I’ll be using it as a side dish instead of potatoes. What would go well with it?
Hi Chris,
I would make Ropa Vieja or Carnitas with these! You can find both recipes here on A Spicy Perspective.
If I want to add the cinnamon or the spices, do I do that before they go in the oven or after they are done cooking?
Hi Julia,
I would add them before they bake. :)
I made this recipe adding the cumin and cayenne…just a sprinkle…to give them a kick. I also set the oven temp to 450. Excellent! Served them with your Roasted Poblano Avocado Dip.
Thanks for the idea.
made cooking the plantains for much quicker, less oil, and less mess than frying on the stove top!
heating the cookie sheet in the oven w the oil for a few minutes, works a lot better at preventing the plantain from absorbing the oil.
We used no salt. We all loved them . My 13 year old said we need to make them that way all the time. They were sweeter than normal with baking over frying.
Super tasty! A great substitute for fries, but with lower starch content, less oil, and much faster to cook. I followed direcions religiously, and they were delicious.
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I’ve been looking for a good baked plantain recipe for a while – I like to use the oven a lot so I can multitask/not have to stand by the stove/use a timer if I want. I’m so glad I found this recipe! The essential points I always sought were oven temp and time – now that I know 425F and 10 min each side worked well for you, I will definitely try this! Thank you.
Tastes amazing in ghee too!
Can’t wait to try this for with dinner tonight.
I love this alternative to deep frying! Don’t know why I’ve never thought about it before 😅
DELICIOUS. I used about half the salt and they’re fantastic! Thanks for this recipe, it’s easier than frying and cooks more evenly.
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Can they be frozen for use later?
Hi Miranda,
Hmmm…. Good question. I’ve never tried that. However, I think you probable could freeze them. Then reheat in the oven so they crisp up again.
How long do they last at room temp?