Baked Plantain Slices with Avocado Salsa

Baked Plantain Slices Topped with Avocado Salsa

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.

Baked Plantain Slices Topped with Avocado Salsa


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

Baked Plantain Slices Topped with Avocado Salsa


  1. Preheat oven to 350 degrees.
  2. Peel the plantains and diagonally cut into thin slices.
  3. Melt the coconut oil in a pan over low-medium heat.
  4. Toss the plantains and coconut oil in a bowl until coated.
  5. 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).
  6. Bake for 15 minutes, flip the slices, then bake for another 7-9 minutes.
  7. While the plantain slices bake, mix all the other salsa ingredients into a bowl.
  8. These are best enjoyed warm, so let them cool for a few minutes on the stove top then dig right in!

Baked Plantain Slices Topped with Avocado Salsa

Nutrition Info

Per Serving
Calories: 272
—Calories from Fat: 128
Total Fat: 15g
—Saturated Fat: 8g
Cholesterol: 0mg
Sodium: 589mg
Carbohydrates: 37g
—Dietary Fiber: 7g
—Sugar: 16g
Protein: 3g

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  1. this sounds really good. i’ve only had plantains a couple of times. can you purchase them at your regular grocery store?

    • It’s not a guarantee they’ll be at the grocery store, but I’ve consistently seen them at Whole Foods lately 🙂

  2. I am in love with plantain chips right now and have been looking for a recipe to make them at home so that I can control the oil and bake them! Thank you so much!

  3. My husband makes fried plantains and I looooove them but I would love this healthier version even more! Plus no oil to deal with. Yay! Thanks for sharing 🙂

  4. Looks delicious! I had plantain chips with salsa at a restaurant, and have been looking for a way to recreate them in a healthier way. I will definitely be giving this a try!


  5. ¡Que bien! I love platanos. They are a staple In Puerto Rican cuisine. We use the plantain when it’s green to make tostones and when it’s ripe (skin is yellow/black) and the inside is sweet. This particular dish is interesting. I will have to try it!

  6. Good
    I really liked this,Many Skills used as well. I Love it.

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  7. This is awesome… I am from Nicaragua and we fry the platain in a lot of oil :-(… I love them so much but don’t make them often because I try to avoid fried foods. I will make this recipe this weekend. Thank you so much for sharing…..

    Oh yes, I love them even more topped with fried cheese, but I will have them with the guacamole instead ;-).

  8. Are these really really green plantains????

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