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.

Serves 4


  • 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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