2plantain(s)yellow, ripeness to your preference (see post)
olive oilcoconut oil works too!
Preheat oven to 200c/400F/gas mark 6
Line a baking tray with parchment paper and set aside
Use a paring knife to remove the skin from the plantain(s). The easiest way to do that is to cut each end and run the knife less than an inch length ways, so you're left with a horizontal line, peel back the skin and discard.
Now cut the plantain(s) into diagonal shaped discs about ½ inch thick
Brush the parchment paper with some oil
Arrange the discs on the baking tray lined with parchment paper being careful not to overcrowd.
Brush the tops of each plantain with a small amount of oil.
Bake in the oven for roughly 20 minutes or until slightly brown or golden. Don't forget to turn over half way through.
Once cooked remove from oven and serve accordingly.
Make sure to use some parchment paper to prevent the plantain from sticking.
You can use whatever oil you prefer that has a high smoke point (olive, coconut and avocado are all fine)
If possible make diagonal cuts, that's what it is traditionally done
Remember to use which ever ripeness of plantain that YOU prefer (bright yellow or yellow with dark spot)
The darker the plantain skin the softer the texture and sweeter the taste.
Plantain(s) is available in many African/Caribbean/Latino markets they are larger than bananas