Photo: Melani Bauman and Lorna Palmer
Plantains look like bananas, but they're much starchier, and therefore do a terrific job of filling in for potatoes (even if they aren’t as crunchy as chips). They're often fried and served alongside Caribbean food, but this recipe from Elizabeth Gordon, author of Simply Allergy-Free
, has you wrap them in aluminum foil and bake them, toss them with margarine and salt, and slice them for an irresistible side.
Get the recipe: Baked Plantains