Crispy Twice-Cooked Green Plantains

Twice Cooked Plantains

These Twice Cooked Plantains, made from green plantains, offer a satisfying crunch with a savory flavor that’s perfect for lunch or as a snack. Unlike their ripe counterparts, green plantains have a starchy texture that transforms beautifully with this recipe. Ideal for those looking for a healthier alternative to traditional snacks, these plantains are crispy, golden, and utterly delicious.

Ingredients

• 3 cups chicken broth (or water for a lighter option)
• 2 green plantains (firm and unripe)
• 1 tablespoon extra virgin olive oil
• Ground black pepper (to taste)
• Garlic salt (to taste)

Instructions

1. Preheat your oven to 400°F (200°C). This temperature ensures that your plantains will become crispy and golden without burning.

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2. Bring the chicken broth (or water) to a boil in a large pot. You’ll want a bubbling, rolling boil to properly cook the plantains.

3. Add a pinch of garlic salt to the boiling liquid. This step adds a subtle depth of flavor to the plantains.

4. Peel the green plantains and slice them into chunks. Carefully add these pieces into the boiling broth.

5. Reduce the heat to medium and let the plantains simmer for about 15 minutes, or until they are very tender. This initial cooking step softens the plantains, making them easier to flatten and crisp up in the oven.

6. Drain the plantains from the broth and set them aside. Allow them to cool slightly, just enough so you can handle them without burning your fingers.

7. Place the plantains between two sheets of plastic wrap. Use a meat pounder or rolling pin to gently flatten them to a thickness of about 1/4 inch. This step is crucial as it helps the plantains crisp up nicely in the oven.

8. Remove the top sheet of plastic wrap and brush the tops of the flattened plantains with half of the extra virgin olive oil. This helps achieve a golden, crispy texture.

9. Carefully invert the plantains onto nonstick baking pans, removing the remaining plastic wrap. This method ensures that the plantains won’t stick to the pans and will bake evenly.

10. Brush the tops of the plantains with the remaining olive oil. This additional layer of oil will help them become even crispier.

11. Bake in the preheated oven for 15 minutes, turning the plantains once with tongs halfway through the baking time. This will help them cook evenly and achieve that perfect golden-brown crispiness.

12. Sprinkle with additional garlic salt and black pepper, if desired. This final touch enhances the flavor and adds a bit of extra seasoning to your taste.

13. Serve hot and enjoy your crispy, twice-cooked plantains! They make a fantastic addition to any meal or a satisfying snack on their own.

Nutritional Information

• Calories: 335.6
• Fat: 9.5g
• Saturated Fat: 1.8g
• Cholesterol: 0mg
• Sodium: 1152.1mg
• Carbohydrates: 58.5g
• Fiber: 4.1g
• Sugar: 27.9g
• Protein: 9.6g

This recipe is not only quick and easy to prepare but also offers a healthier twist on traditional fried snacks. With a prep time of just 15 minutes and a total cooking time of 30 minutes, it fits perfectly into a busy lifestyle. Enjoy these twice-cooked plantains as a tasty and nutritious snack or a side dish that’s sure to impress!