- 4 ripe sweet plantains (with black spots but not 100 percent black), about 12 ounces each
- 1 Tbsp. soy- and dairy-free margarine
- Pinch of salt (optional)
Preheat the oven to 350 degrees. With a sharp knife, slice the ends off of each plantain and then vertically score one side of each from tip to tip. Do not open the plantain; just slit it to allow steam to escape.
Wrap each plantain tightly in aluminum foil and place them on a baking sheet. Put the baking sheet in the preheated oven and bake the plantains for 40 minutes. Carefully unwrap the plantains, remove the peel, slice them, and place them in a serving dish. Toss with margarine and salt, if using. Serve immediately.
From Simply Allergy-Free: Quick and Tasty Recipes for Every Night of the Week (Lyons Press) by Elizabeth Gordon.
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