We first made this recipe with canola oil in 2016. But we recently revisited the recipe, using coconut oil instead: http://www.natashalh.com/oven-baked-sweet-plantains-healthier-platanos-maduros/ We also experimented with the convention setting in our oven.
First, preheat the oven to 400 (at the Convection Multi Rack setting). This made a huge difference for us, compared to the traditional oven setting, which led to uneven roasting across the racks.
Second, prepare four ripe plantains by slicing along a 1/4” thick diagonal. Then lightly coat the plantain slices with coconut oil (about 2 Tbsp). Line three baking sheets with non-stick foil, then spread the plantain slides so that they’re at least an inch apart (to make sure they brown and don’t steam).
Third, place the baking sheets in the oven, baking on one side for 15 mins. Flip each piece, and let bake at 400 for 10 mins. And then if needed, broil on Low to brown each plantain slice. After removing from the oven, lightly sprinkle with kosher salt. (Apr. 2026)
Cooking Adventures 