4 Green plantains with little to no yellow or brown spots (I've never found organic green or yellow plantains).
Approximately 3-4 Tablespoons Organic Red Palm Oil or enough oil to coat the plantains (olive, avocado, and coconut oils are also good choices)
Himalayan Pink Salt
Instructions
Preheat the oven to 350 degrees.
Wash the outside of the plantains.
Cut off the ends and then slice a thin line in the outside peeling. The peel is the hardest part of the process. Since they are green, the peel won't come off easily. The slice in the peel allows you to pull the peeling back. However, sometimes, a knife will be needed to cut parts of the peel off.
Once all of the peeling and any remnants of peeling are peeled or cut off using a knife, lay the plantain on a glass cutting board or ceramic plate and slice into circles approximately ¼" thick. Not too thin or too thick is best.
Red Palm Oil needs to be melted. It is a solid at room temperature. Use a stainless steel skillet to melt the oil.
Toss the plantains in a glass or stainless steel bowl and coat with oil. The oil amount will vary by the size of the plantains, so just make sure they are coated (not completely soaked in oil). If you don't include enough oil, they will dry out quickly and not taste as good. Adjust the oil accordingly.
Line a cookie sheet or tray with unbleached parchment paper.
Lay one single layer of plantains flat on the unbleached parchment paper and do not lay them on top of each other. Space slightly apart.
Place the tray in the oven on the bottom rack of a preheated oven at 350 degrees. Cook for approximately 25-27 minutes or until they are golden brown on one side. I recommend checking at 25 minutes. Different ovens and the size of the plantains will alter the time needed. If they aren't brown, place back in the oven leaving them on that same side for another 3-5 minutes and continue to keep a close eye on them.
When brown, turn them over with a spatula or individually with a fork and place back in the oven for approximately 8-12 minutes. Keep a close eye on them and check them after 10 minutes. If they are nice and brown, they are done. If not, place them back in for five minute increments until brown.
The cooking time will vary based on the size of the plantains. If they look dry, coat them again with a little more oil (not as much as before since they won't be cooking as long) using a brush or drizzle oil on the parchment paper and use a spoon or spatula to coat them in oil.
This is when personal preference comes into play. The more brown and crunchy you like them, the longer they should cook. This is your recipe to perfect and enjoy. Taste one. If it isn't brown enough, place it back in for longer. You are the boss!
Note that they will burn and get very crunchy (sometimes too crunchy) if you leave them in too long.
Sprinkle as desired with Himalayan Pink salt. Enjoy!!
Recipe by Destination Clean Living at https://destinationcleanliving.com/roastedgreenplantains/