- 4 large plantains, ripe, yellow with black spots
- 1 cup gluten-free breadcrumbs or panko, made from chickpeas or rice (see note)
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp ground black pepper
Preheat oven to 450 degrees F. Line a baking sheet with parchment paper and set aside.
Peel plantains and slice them at a diagonal into ~3/8 inch large, even chunks. You will get approximately 10 slices per large plantain.
In a medium mixing bowl, combine breadcrumbs or panko, onion powder, garlic powder, and black pepper. Stir to combine. Drop plantain chunks into the mixture, one at a time, crumbling
breadcrumbs with your fingers as you coat each piece. Place on lined baking sheet. Repeat with all of the plantain chunks.
Bake for 25 minutes. Remove from oven and enjoy warm.
Note: You can use any type of breadcrumb or panko if you are not avoiding gluten.
When baking plantains in skin, use same temperature and time and serve warm.