I LOVE plantains and associate them with my friend Laura, who is Puerto Rican and always makes plantains when we see each other.
Last year I texted Laura to tell her I baked my plantains instead of pan frying them, and she said she did exactly the same a few days prior.
Since then, I've made several versions of baked plantains, but last week I perfected my technique!
Best Baked Plantains I've Ever Made
Ingredients
a very ripe plantain peeled and sliced into 1/2" rounds
olive oil
salt
zhoug sauce from Trader Joe's or any other dipping sauce
Directions
1. Preheat the oven to 425F.
2. Line a cookie sheet with parchment paper. Trust me: do NOT use aluminum foil because plantains will stick to it.
3. Lightly brush the parchment paper with oil. Layer plantain rounds in a single layer with space in between and brush with olive oil and sprinkle with a bit of salt.
4. Bake for 10 minutes. Flip the plantain rounds and season with a bit more salt. Bake for 10 more minutes.
5. Serve with zhoug sauce.
I was so pleased with how these turned out! I think Laura would approve too.
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