My former college roommate and I were once determined to make the perfect plantains, we were obsessed. Actually, we were obsessed with all food...we're both foodies. We ate at just about every restaurant, pop up street venue, and market Tallahassee had to offer. I would love to say that during our time living together in Tally we mastered the plantain, but sadly we did not. It wasn't until this year (quite a few years later...) that I actually figured it out. They're perfectly moist and sweet but they're not dripping in oil. How is that possible? Because these babies are baked! Baked to perfection and utterly delicious.
1 very ripe large plantain (yellow skin with a lot of black spots and lines)
1 heaping tablespoon coconut oil
Preheat the oven to 450°F. Spread the coconut oil over the casserole dish and set aside.
Cut the plantain into 1/3 inch pieces, I cut some thick and some thin while testing out the recipe and I preferred the thicker cut ones. Arrange the pieces onto the prepared casserole dish. Place in oven for 15-20 minutes, flipping the plantain pieces halfway through.
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