Crispy Fried Plantains {sweet, salty, and addictive! }

Caramelized to a golden brown around the edges, the interior remains soft and sweet, and just a sprinkle of sea salt turns it into an irresistible blend of sweet and salty. We make these on repeat in the kitchen because they take no time at all and everyone loves them, even the picky eaters.

They’re a fun alternative to chips or fries, and they’re naturally gluten and dairy-free! They’re great with rice and beans, stuffed into tortillas, or as a stand-alone snack. What if you’ve never tried it with a dollop of sour cream or garlic aioli? Trust me, you’ll want it!

before starting

Here are some quick tips to ensure your fried plantains are perfect:

• To use mature plantain: Look for plantains with yellow skin and black spots. The riper they are, the sweeter and softer they will be.
• Slice evenly: Try to cut the slices about 1/4 inch thick for even cooking. I like to slice them diagonally for a classic look.
• Don’t overcrowd the pot: Fry in batches if necessary so they get crispy and not soggy.
• Let the oil get hot: This helps them crisp up quickly without absorbing too much oil.
• Season now: Sprinkle it with sea salt while it’s still hot so it sticks beautifully.

How to Ripe Plantain Quickly

Do your plantains need to ripen sooner? Here’s how to speed things up.

If your plantains are still green, you can place them in a brown paper bag with ripe bananas or apples to ripen them faster. These fruits release ethylene gas, which helps speed up the ripening process. Leave the bag on the kitchen counter for 24-48 hours.

If you’re really in a hurry, bake them (unpeeled) in a 300°F oven for 15-20 minutes, or until the skins are blackened and the plantains are soft to the touch. They won’t be as sweet as naturally ripe ones, but they will work in a pinch!

How to Make Fried Plantains

Here are the simple steps so you can have golden, delicious plantains on your table in no time.

1. Prepare plantains

Cut off the end of each plantain. Carefully cut the peel off one side and remove it. Cut plantains into 1/4-inch-thick diagonal rounds.

2. Heating oil

Add coconut oil or butter to a heavy skillet and heat over medium-high heat until hot.

3. Fried plantain

Add slices into a single layer (work in batches if needed). Fry the first side for 3-5 minutes until golden brown. Flip and cook the other side.

4. Season and serve

Remove from pan and sprinkle with sea salt while still hot. Serve immediately.

Recipe Tips and Tricks

Made even better with some useful tweaks and interesting service changes.

• Want extra crispy edges? Let them cook a few seconds longer on each side for a deeper golden brown.
• Try different oils: Coconut oil adds a lovely subtle sweetness, but avocado oil, olive oil, or ghee will also work.
• Sweet or salty: Add cinnamon and sugar for a dessert vibe, or pair with spicy mayonnaise or red salsa for a delicious twist.
• Make a meal: Serve with black beans, grilled chicken breast, or spicy grilled shrimp for a whole plate.
• Using a cast iron skillet: It retains heat very well and gives you the perfect crispy edge.

Store and reheat

Here’s what to do with leftovers (if you have any!).

• Shop: Cool and refrigerate in an airtight container for up to 3 days.
• Reheat: Re-crisp in hot skillet or oven. Microwaves work, but will soften them!