4 Serves
40 Mins
Preheat your oven to 200°C and line a baking sheet with parchment paper.
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Vitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
0 µg / 400 µgCalcium
4 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
1 mg / 420 mgPhosphorus
3 mg / 1,250 mgPotassium
9 mg / 4,700 mgSodium
300 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
3 g / 28 gSugar
18 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
34 gAlcohol
0 gTrim both ends of the plantains, score the skin lengthwise, and peel. Using a sharp knife, slice the plantains into thin, uniform rounds.
In a mixing bowl, toss the plantain slices with a light coating of oil and a pinch of salt until evenly seasoned.
Arrange the plantain slices in a single layer on the prepared baking sheet.
Bake for 15 to 20 minutes, flipping the slices halfway through to ensure even browning. If using multiple racks, rotate the sheets for consistent heat distribution.
10
g28
g32
g
American
American