Crispy Fried Plantains

The edges caramelize into golden brown goodness, the inside stays soft and sweet, and just a sprinkle of sea salt transforms it into this irresistible mix of sweet and savory. We make these on repeat in my kitchen because they take no time at all, and everyone loves them, even the picky eaters.

They make a fun alternative to fries or chips, and they're naturally gluten-free and dairy-free too! These go great as a side with rice and beans, tucked into tacos, or as a stand-alone snack. And if you've never tried them with a dollop of sour cream or garlic aioli? Trust me, you're going to want to!

Before You Get Started

Here are a few quick tips to guarantee fried plantain perfection:

• Use ripe plantains: Look for plantains with yellow skin and black spots. The riper they are, the sweeter and softer they'll be.
• Slice evenly: Try to cut your slices about ¼ inch thick for even cooking. I like to slice them on a diagonal for that classic look.
• Don't overcrowd the pan: Fry in batches if needed so they get crisp, not soggy.
• Let the oil get hot: This helps them crisp up quickly without soaking up too much oil.
• Season right away: Sprinkle with sea salt while they're still hot so it sticks beautifully.

How to Ripen Plantains Quickly

Need your plantains ripe sooner rather than later? Here’s how to speed things up.

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

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

How to Make Fried Plantains

Here's the simple step-by-step so you can get golden, delicious plantains on the table fast.

1. Prep the Plantains

Cut the ends off each plantain. Carefully slice the peel down one side and remove it. Slice the plantains into ¼-inch thick diagonal rounds.

2. Heat the Oil

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

3. Fry the Plantains

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

4. Season and Serve

Remove from the pan and sprinkle with sea salt while still warm. Serve right away.

Recipe Tips and Tricks

Make these even better with a few helpful tweaks and fun serving twists.

• Want extra crispy edges? Let them cook a few seconds longer on each side for a deeper golden color.
• Try different oils: Coconut oil adds a lovely subtle sweetness, but avocado oil, olive oil, or ghee all work too.
• Sweet or savory: Add cinnamon and sugar for a dessert vibe, or serve with spicy mayo or red salsa for something savory.
• Make it a meal: Serve with black beans, grilled chicken breasts, or spicy grilled shrimp for a full plate.
• Use a cast-iron skillet: It holds heat well and gives you that perfect crispy edge.

Storage and Reheating

Here's how to handle any leftovers (if there are any!).

• Store: Let cool and refrigerate in an airtight container for up to 3 days.
• Reheat: Re-crisp in a hot skillet or toaster oven. Microwaving works, but softens them!