Friday, April 27, 2012

Baked Cinnamon Sugar Plantains


Yes, my kids and I are still riding on the high of our tropical retreat. The plantains I so enthusiastically purchased at Whole Foods were beginning to brown, so I had to take action!

Rather than fry up traditional plantain chips, I decided to put a sweet spin on things. By using the oven, I also didn't have to babysit a hot, messy skillet and was able to use less oil.

Coconut oil pairs perfectly with plantains. If you're not into the sweet thing, feel free to skip it and just go for some salt. I already have visions of pairing some homemade "regular" plantain chips with guacamole or perhaps some mango salsa...

Baked Cinnamon Sugar Plantains


2-3 ripe plantains
3 tbs. natural sweetener of choice (I used xylitol)
1.5 tsp. cinnamon
2 tbs. melted coconut oil
juice of 1/2 lemon (to prevent browning)

Preheat oven to 400. Thinly slice plantains. In a medium bowl, combine sweetener, cinnamon and melted oil. Toss in plantain slices and thoroughly coat with mixture. Squirt in lemon juice and toss again.
Spread slices in an even layer on a baking sheet.


Bake for 15 minutes, then flip. Bake for another 5-15 minutes, depending on how crisp you want them to get (I probably did mine for about 25 minutes total, and in hindsight would have baked them longer).

Allow to cool before eating, as they will crisp even more once out of the oven.


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