Ever since I first ate fried plaintains in a mexican restaurant, I’ve been trying to make something just as tasty but not as unhealthy
(all that butter and frying them just didn’t do the trick for me).
I made plantains fritters and liked them, but it was not the same.
I fried them once in butter and another time I roasted them in the oven.
Both versions came up good but not WOW.
I wanted them to be moist, to melt in the mouth not dry and all greasy.
That was how I come upon this recipe that I recommend with all my heart.
It’s not only divine, it’s also paleo and vegan friendly and very healthy.
3 very ripe plantains (black it’s perfect)
some brown sugar (optional)
Peel the plantains, cut them in half and them cut each half in 3 thin slices.
Cover the slices of plantains with coconut oil.
Cover a pan with parchment paper and place the plantains in it.
Sprinkle some brown sugar ( 1/3 tbs) on top and cover the pan with aluminium foil.
Make 5 – 6 holes in the aluminium foil and put the pan in the oven.
Roast the plantains at 370 F for 10 -15 minutes on each side.
(don’t overcook them, you want them moist)
Serve them with ice cream, creme fraiche, greek yogurt or just plain (like I did).