Fried Plantains

6 Servings
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

Fried Plantains make a perfect side dish or snack. They are a well-loved Caribbean dish that you can make at home with just 3 ingredients!

One of the best parts about traveling is finding new amazing food to try. This plantain recipe makes a delicious new Side Dish to add to your regular weekday meals or to whip up as a quick and easy Appetizer. For more Caribbean-inspired dishes, try Slow Cooker Caribbean Pot Roast and Easy Rum Cake next!

About our Fried Plantains Recipe

Plantains are a type of fruit commonly eaten in West Africa, Central America, Caribbean countries, and pretty much anywhere they naturally grow. You may have tried them as dried plantain chips, but this freshly fried version tastes even more incredible. They cook up in just a few minutes and they are made with just 3 simple ingredients: ripe plantains, vegetable oil, and salt.

Fried Plantains raw slices spread out on cutting board, zoomed out view

Fried Plantains Ingredients

  • Plantains: You want ripe plantains for this recipe. Unlike bananas, plantains are at their best when mostly black with just a little yellow. However, be sure that they’re still firm to the touch. When the plantains start to get soft, they’re overripe.
  • Vegetable Oil: Other than ripe plantains, you’ll just need two other ingredients. The first is vegetable oil to fry up the plantains. If you prefer, you can replace the vegetable oil with canola oil, peanut oil, or avocado oil. You want to use a neutral oil with a high smoke point to fry your Plantain slices.
  • Season: The only other ingredient you need to make Fried Plantains is a little kosher salt to finish. The sweet fruit with the salty crust is an addicting combination.

Kitchen Tools & Equipment

  • Chef’s Knife: Every kitchen should have one good quality Chef’s knife that is sharpened properly. The sharp tip of these versatile knives can be used to gently slice the skin to make the plantains easy to peel, then quickly cut the fruit into beautiful slices.
  • Skillet: When you are frying food, it’s best to use cast iron cookware because it retains heat the best. Use a shallow skillet to fry your plantains since you aren’t using a lot of oil.

How to Make Fried Plantains

  1. Peel and Slice the Plantains

    Using a sharp knife, cut both ends off of each plantain and discard. Place the tip of the knife into the outer curved edge of the peel until it pierces through to the fruit inside. Cut a slice down the side and peel back the sides by hand. Discard the peels. Cut the plantain into 1/4″ thick slices diagonally.Fried Plantains raw slices spread out on cutting board

  2. Fry the Plantain Chips

    Add the vegetable oil to a large nonstick skillet over medium-high heat. Working in batches, add the plantain slices in a single layer to the hot oil. Cook plantains for 2 minutes then use a spatula to gently flip them over and continue cooking for 1 minute or until they’re a beautiful golden brown color.Fried Plantains frying in pan with tongs flipping one

  3. Season and Serve

    Transfer the hot plantains to a wire rack while you cook the remaining plantains. Season them with a little kosher salt while they are still hot. Do not drain on paper towels or they will soak up the oil and get greasy.Fried Plantains cooked and laid out on wire rack close up

Nutritional Facts

Nutrition Facts
Fried Plantains
Amount Per Serving
Calories 153 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 5g
Monounsaturated Fat 2g
Sodium 99mg4%
Potassium 298mg9%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 9g10%
Protein 1g2%
Vitamin A 672IU13%
Vitamin C 11mg13%
Calcium 2mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Fried Plantains Recipe Tips & Tricks

Use a Mandoline

Slice your Plantains with a mandoline slicer for thin, even slices. The more even your slices, the more consistently they will cook for a whole batch of perfect chips every time. You want to peel the plantains before slicing them but the good news is they are much firmer than bananas so they will slice easily with a mandoline.

Keep an Eye on the Oil Temperature

The key to frying food so they are crispy and cooked perfectly is to maintain a good oil temperature. You aren’t using a whole lot of oil so it’s hard to use a thermometer to gauge the temp, but there are ways to tell. Watch to see that your oil isn’t smoking and that your plantains are only taking a few minutes to cook. Work in batches so that your oil doesn’t cool down because the longer they are in the pan, the more oil the plantains will absorb.

What to Pair With Fried Plantains

Drinks: Plantains are a well-loved dish in Latin America, especially in tropical regions, so enjoy them with tropical drinks like Pina Coladas or fresh squeezed juice.

Dinner: Fried Plantains are a staple in Caribbean meals so why not serve these delicious salty sweet plantains with Caribbean Cuisine inspired meat dishes like Jerk Chicken or Mojo Cuban Pork? They make a delicious side dish for Pork Loin too.

How to Store Fried Plantains

Store: You’ll want to refrigerate your cooked plantains after no more than 2 hours at room temperature.  After they’ve had a chance to cool, you can transfer plantains to an airtight container to store in the fridge for 3-4 days.

Reheat: Pop your leftover plantains in the air fryer or oven to reheat them so they are crispy again. If you microwave them, they will still taste good but the texture will be much softer. 

Freeze: These tasty plantain chips are a great dish to freeze for later! Allow them to cool completely then freeze on a baking sheet until frozen solid. Transfer the frozen plantain slices to a freezer safe bag and store for up to 3 months. Reheat them from frozen in the oven just like you would other frozen fried snacks for the best crispy texture.

Ideas to Serve Fried Plantains

Topping: Crispy Fried Plantains would make a delicious topping to savory dishes and stews like Chicken Stew or Coconut Rice.

Appetizer: For a tropical sweet and savory appetizer, serve your plantains with dipping sauces like Thai peanut sauce (try the peanut sauce in our Chicken Satay recipe!), tangy Dijon and honey mustard sauces, or your favorite salsa.

Alternative Plantain Cooking Techniques

While deep-fried anything is always delicious, you can make your plantains much healthier by baking them in the oven or using an air fryer. They are just as tasty and healthier means you get to enjoy more per serving!

Baked Fried Plantains

  • Preheat your oven to 350 degrees.
  • Toss the plantain slices in oil.
  • Spread the slices out on a parchment lined baking sheet in a single layer.
  • Bake the plantain chips for 15-20 minutes until golden around the edges.
  • While they are still hot, season with the salt.

Air Fryer Plantains

  • Cut your plantains into slightly thicker slices, about ½ inch thick.
  • Preheat the Air Fryer to 380 degrees.
  • Spray the basket with cooking spray.
  • Spread out the plantains in single layer. You’ll need to cook them in batches the basket isn’t crowded.
  • Cook the plantain slices for 10 minutes, flipping half way through, or until they are golden brown.
  • Toss the hot plantains with salt and serve immediately.

FAQ for Fried Plantains

Are Plantains Healthy?

Plantains are somewhat healthy. They’re not as sugary as bananas. They’re also low in sodium and fat, and they’re a good source of fiber and potassium. As far as fried snacks go, this one is relatively good for you.

What is the difference between bananas and plantains?

Plantains are quite similar to bananas, but there are some key differences. For one thing, plantains are starchier. They also have thicker skin. Their flavors also vary from bananas, and green plantains aren’t very sweet. However, as they ripen into yellow plantains they’re sweeter, and they’re even more sweet as they grow black spots.

Can you eat Plantains raw?

Because they don’t contain cassava, like other starchy fruits from the tropics, plantains are perfectly safe to eat raw. However, they are much better cooked, especially when you deep fry them!

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Fried Plantains

Fried Plantains make a perfect side dish or snack. They are a well-loved Caribbean dish that you can make at home with just 3 ingredients!
Yield 6 Servings
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Side Dish
Cuisine Caribbean
Author Sabrina Snyder


  • 2 plantains , firm but ripe
  • 1/4 cup vegetable oil
  • 1/4 teaspoon kosher salt


  • Cut both ends off the plantain.
  • Cut a slice down the side and peel.
  • Cut the plantain into 1/4″ thick slices diagonally.
  • Add oil to a large heavy skillet on medium high heat.
  • Add plantains and cook for 2 minutes.
  • Flip gently, cook for 1 minute.
  • Season with salt and serve.


Calories: 153kcal | Carbohydrates: 19g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 99mg | Potassium: 298mg | Fiber: 1g | Sugar: 9g | Vitamin A: 672IU | Vitamin C: 11mg | Calcium: 2mg | Iron: 1mg
Keyword: Fried Plantains

Fried Plantains Variations

Sweet Plantains: Try making your plantains into a delicious treat with a sweet flavor. For this version, replace the oil with butter, and start frying the sweet plantains. During the last few seconds of frying, add 1 teaspoon ground cinnamon, 1 teaspoon vanilla, and 2 tablespoons of brown sugar. Continue cooking until the sugar starts to caramelize, then remove from heat. Enjoy the sweet plantains!

Seasonings: We’ve kept our recipe for Fried Plantains simple by just using a little salt for seasoning them. However, you can always experiment with adding different flavors to your recipe. Try adding chili powder, ginger, or onion powder along with the salt on top.

More Caribbean Inspired Dishes

Fried Plantains collage with fried plantains in bowl with recipe name at bottom

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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