Parsley-&-Chile-Crusted Baked Plantains

Choose ripe plantains (they should look brownish-black with yellow speckles) for this recipe.
Parsley-&-Chile-Crusted Baked Plantains

Ingredients

½ cup fresh chopped flat-leaf parsley
2 tablespoons chile powder
½ teaspoon salt
½ teaspoon black pepper
4 ripe plantains
2 tablespoons olive oil

Nutrition Facts

Per serving: 146 calories, 4 g fat (0.7 g saturated), 30 g carbohydrates, 1.5 g protein, 3 g fiber, 171 mg sodium (7% Daily Value).

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Directions

1. Preheat oven to 350°F. Line a cookie sheet with parchment paper.

2. Combine the parsley, chile powder, salt, and pepper on a sheet of wax paper.

3. Cut both ends of the plantains and cut slits down the sides to peel. Slice into ½-inch rounds on an angle. Coat each plantain with olive oil, then roll in the parsley mixture, pressing so the mixture adheres. Place on the cookie sheet. Cover loosely with foil and bake until fork-tender, 20 to 25 minutes. Serve hot.