My fondness for plantains began in high school, when I took a trip to Nicaragua with my mom. Throughout the entire stay, pretty much the only thing I ate were plantains, which they serve topped with a bit of cheese and pico. Not exactly a balanced diet to maintain for seven days straight, but at that age I wasn’t too worried about my plantains being fried instead of baked or the potential negative health effects of dairy…
Since I am more conscious of these things now, I decided to give this favorite snack of mine a healthier makeover. Coconut oil instead of vegetable oil, baked instead of fried, no cheese, and a simple, delicious avocado and tomato salsa. The plantains will remain soft (that’s how I like ‘em!), but will still be firm enough to scoop up the salsa. You can also serve them hors d’oeuvre style by laying the plantains out on a dish and topping each one with a small mound of the salsa. For a crispier plantain “chip,” slice very thin.
This will make 4 snack servings.
- 2 plantains
- 2 tbsp unrefined virgin coconut oil
- Salt and pepper to taste
- 1 large tomato, seeded and chopped
- 1 avocado, chopped
- 2 tbsp fresh cilantro, finely chopped
- Juice from 1 small lime
- 1 jalapeño, seeded and diced
- Preheat oven to 350 degrees.
- Peel the plantains and diagonally cut into thin slices.
- Melt the coconut oil in a pan over low-medium heat.
- Toss the plantains and coconut oil in a bowl until coated.
- Lay the slices flat on a baking sheet and then sprinkle with salt and pepper (I go heavier on the salt than pepper, using about a tsp of coarse sea salt).
- Bake for 15 minutes, flip the slices, then bake for another 7-9 minutes.
- While the plantain slices bake, mix all the other salsa ingredients into a bowl.
- These are best enjoyed warm, so let them cool for a few minutes on the stove top then dig right in!
—Calories from Fat: 128
Total Fat: 15g
—Saturated Fat: 8g
—Dietary Fiber: 7g