Okay, here we go! Let’s get real about some freakin’ plantains! I’m gonna let you in on my little family’s fave snack/side dish/sometimes-dinner-if-I’m-being-honest: Easy Fried Plantains. Seriously, if you’ve never had these, you are MISSING OUT. They’re sweet, caramelized, and just… addictive. Plus, they’re so easy to whip up that even I can’t mess them up (usually!).

The story of plantains in our house is kinda hilarious. My husband, Mark, swore he hated them. Like, wouldn’t even try them. Then one day, I just made a batch, didn’t say anything, and left them on the counter. He snuck a bite. Then another. Then, like, the whole plate was gone. Now he begs me to make them at least once a week. My kiddo loves them too, and I have to hide a few for myself, otherwise, they disappear in like five minutes flat. It’s a plantain frenzy over here!

Why You’ll Love This Easy Fried Plantains Recipe

Okay, real talk, why are these going to become your new obsession?

They’re ridiculously easy. Like, seriously. If you can peel a banana, you can make these.
Sweet, soft, and caramelized edges. Need I say more?
They’re gluten-free, vegan-friendly, and all that jazz, so basically everyone can enjoy them.
They’re perfect with EVERYTHING. Rice and beans? Check. Grilled chicken? Yep. Just eaten straight from the pan while standing at the counter? Guilty.
They will make you feel like you’re on vacation. Even if you’re just standing in your kitchen wearing your pajamas.

How to Make It

Okay, so picture this: You’re in my kitchen, maybe there’s a little flour on the counter, the radio’s on… let’s do this!

First, you gotta peel those plantains. Now, heads up, the riper they are, the easier they peel. If they’re still a little green, you might need a knife to score the peel lengthwise. Don’t worry if they get a little smushed – we’re frying them anyway!

Slice ’em up on the bias, about 1/2 inch thick. Not too thin, not too thick, Goldilocks style.

Heat up some oil in a skillet over medium heat. Not too hot, or they’ll burn before they get sweet. I like using coconut oil because it adds a little extra somethin’ somethin’, but any oil with a high smoke point works.

Carefully place the plantain slices in the hot oil. Don’t overcrowd the pan, or they’ll steam instead of fry. Work in batches if you need to.

Fry them for about 3-4 minutes per side, until they’re golden brown and caramelized. Keep an eye on them – they can go from perfect to burnt pretty quickly!

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Remove the plantains from the skillet and place them on a paper towel-lined plate to drain off any excess oil.

Sprinkle with a little salt. Okay, maybe a little more than a little. Sweet and salty is the best!

Serve ’em up hot and watch them disappear!

Ingredient Notes

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Plantains: Seriously, gotta use the right ones! They should be mostly black, like almost-rotten-banana black. The yellow ones are NOT the same. Trust me.
Oil: I’m a coconut oil kinda gal for this recipe, but if you’re not into that, vegetable oil or canola oil will totally work. Just make sure it’s something that can handle the heat.
Salt: Don’t skip this! It brings out the sweetness in the plantains and makes them even more addictive. I use sea salt because I’m fancy like that (kidding, it was on sale).

Recipe Steps:

Peel: Peel plantains, using a knife to score the peel if necessary.
Slice: Slice plantains diagonally into ½-inch thick pieces.
Heat Oil: Heat oil in a skillet over medium heat.
Fry: Fry plantain slices for 3-4 minutes per side, until golden brown.
Drain: Remove plantains from skillet and drain on a paper towel-lined plate.
Salt: Sprinkle with salt.
Serve: Serve hot and enjoy!

What to Serve It With

Okay, so these bad boys are super versatile. They’re amazing with Cuban sandwiches, rice and beans, grilled chicken, or even just as a snack. Honestly, sometimes I just eat them straight up, standing over the stove. No judgment. They’re also surprisingly good with a dollop of sour cream or a sprinkle of chili powder if you’re feeling adventurous.

Tips & Mistakes

Don’t use green plantains! They’re starchy and not sweet at all. You want the super ripe, almost black ones.
Don’t overcrowd the pan. Seriously, this is key. If you do, they’ll steam instead of fry, and nobody wants that.
Watch the heat. Too high, and they’ll burn. Too low, and they’ll be greasy. Medium is your friend.
Don’t be afraid to experiment! Try different spices, different oils, different serving suggestions. This is your plantain party!

Storage Tips

If you actually have any leftovers (which is rare in my house), store them in an airtight container in the fridge. They’re best eaten within a day or two. You can reheat them in the microwave, but they’ll lose some of their crispiness. Honestly, cold plantains straight from the fridge aren’t bad at all. I may or may not have eaten them for breakfast more than once. Don’t judge me.

Variations and Substitutions

Okay, so I’m all about using what you’ve got. If you don’t have coconut oil, use vegetable or canola. If you’re feeling fancy, a little cinnamon or nutmeg sprinkled on at the end is amazing. I once tried using brown sugar instead of salt, and it was… interesting. Not bad, just different. And if you’re really feeling crazy, try dipping them in chocolate. Don’t knock it ’til you try it!

Frequently Asked Questions

I can’t have gluten… will this still work?

Girl, please. There’s no gluten in plantains! Fry away!

Do I have to use ripe plantains? Like, *really* ripe?

YES! Seriously. Green plantains are a whole different ballgame (and recipe). You want the ones that look like they’re about to give up on life.

Can I bake these instead of frying them?

You can *try*, but they won’t be the same. They won’t get that caramelized goodness. But hey, if you’re trying to be healthy, go for it! Just brush them with oil first.

How sweet are these? Can I tone it down a bit?

They’re pretty sweet, thanks to the ripe plantains. But if you’re not a fan of super sweet, you can use plantains that are a little less ripe (more yellow than black).

What if I accidentally burn them?

Been there! Just scrape off the burnt bits and pretend it didn’t happen. No one will know the difference… probably.

Easy Fried Plantains Recipe

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