Likkle Chile-Roasted Plantains

(recipe, Anna Lappé & Bryant Terry)


"Likkle" means "little" in West Indian patois. Roasting ripe plantains intensifies their sweetness. And the red chile adds some color and spiciness.


  1. 4 large very ripe yellow plantains
  2. 3 Tbsp. extra-virgin olive oil
  3. ½ to 1 habañero chile, seeded and minced (see Note)


  1. Preheat the oven to 375 degrees. Lightly oil a baking dish, or line it with parchment paper.
  2. Cut off the ends of the plantains. Cut a slit down the length of each plantain skin and remove the skin. Cut each plantain diagonally into ¼-inch pieces.
  3. In a large bowl, combine the plantains with the olive oil and toss well. Add the habañero and toss again.
  4. Transfer the plantains to the prepared baking dish and roast for about 30 minutes, gently tossing or shaking the plantains around every 10 minutes, until tender and lightly browned.
  5. Serve hot or cool to room temperature before serving.


It's a good idea to wear rubber gloves when handling habañero chiles, especially if you have sensitive skin.