For my Caribbean mamas who miss your plantains or think you can only have them as crossovers, this is for you! Being Panamanian born, fried ripe plantains were a staple in our household and on our plates. Since starting THM almost 4 years ago I’ve really limited how often I’ve had it as it was always fried therefore always a crossover. I set out to remedy that and it’s really very simple! Just bake them! Because these are high in starch like their banana cousins, I’d limit these to about 1 cup sliced and pair it with another carb source that’s a bit gentler like sweet potatoes, or even 1/2 cup of brown rice.
Ingredients
- 1 medium very ripe plantain - thinly sliced I cut mine into 45 slices giving me 4 servings of 11each
Instructions
- Line cookie sheet with foil and spray well. Cover all the real estate of your foil or these will stick horribly.
- Arrange slices in single layer and bake 8 minutes each side @350.
- Make sure your slices are uniform or some will burn while others won’t cook evenly.
Notes
1 cup of sliced plantains is approximately 1/4 of a whole one. Jut be sure to slice them thinly, to get the most out of them!
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