When I made these with tostadas last week, my slightly wary boy (who didn't care for the last plantain preparation) looked at these and asked hopefully: "What are these? Fried bananas?" I thought about explaining, but instead I happily fudged: "Why, yes!" We then both proceeded to gobble them up.
2 ripe (mostly black) plantains
2 tsp Sucanat
2 tsp lime juice
1/2 tsp paprika
canola oil spray
dash salt
Spray a baking dish liberally with canola oil. Peel the plantains, then slice them into rounds. Lay the slices in the baking dish. Sprinkle with Sucanat, lime juice and paprika, then spray the tops liberally with more canola oil. Sprinkle lightly with salt, then bake in a 375 degree oven for 45 minutes, or until browned and crispy around the edges.
