10+ Plantain Recipes You’ll Love to Try Today

Plantains are one of those ingredients that just work in so many ways. You’ll see them everywhere in Caribbean, Latin American, and African dishes.

You can fry, bake, or boil plantains—each way brings out a different flavor or texture. They’re great as a side, snack, or even the main event if you get creative.

Maybe you’re into sweet things, or maybe you’re all about savory. Either way, plantains fit right in. They’re an easy way to shake up your routine and sneak in a bit of nutrition.

1) Fried Sweet Plantains with Crispy Edges

Fried sweet plantains hit that perfect spot—soft and sweet in the middle, crispy around the edges. Start with ripe plantains and slice them up.

You want the slices thick enough to stay tender inside, but not so thick they never crisp up. Heat oil in a pan over medium-high until it’s shimmering.

Fry the plantain slices a couple of minutes per side. You’re looking for golden brown and a little crunch.

The sugar in the plantain caramelizes, giving you that sweet, almost candy-like bite. Honestly, it’s hard not to eat them all straight from the pan.

Ingredients

• 2 ripe plantains
• 1/4 cup vegetable oil (for frying)

Cooking Instructions

1. Peel and slice plantains into 1/2-inch thick pieces.
2. Heat oil in a skillet over medium-high heat (about 350°F / 175°C).
3. Add plantain slices and fry for 2-3 minutes on each side.
4. Remove when golden brown and place on paper towels to drain excess oil.
5. Serve warm.

For more details, see Fried Sweet Plantains.

2) Pan-Fried Cuban Maduros

Cuban maduros are all about that deep, caramelized sweetness. Grab ripe plantains, peel, and chop them into thick slices.

Pour corn oil into a skillet and heat it up. Lay the slices in, but don’t crowd them—you want each piece to get its own golden moment.

Fry each side for two to four minutes until they’re soft and caramelized. The result is pure, sticky-sweet goodness.

Serve them as a side or just snack on them. They’re honestly hard to resist.

Ingredients

• 2 ripe plantains (yellow with black spots)
• 1/4 cup corn oil (or vegetable oil)
• Pinch of salt (optional)

Cooking Instructions

1. Peel the plantains and slice them into 1/2-inch thick pieces.
2. Heat the corn oil in a skillet over medium-high heat (around 350°F / 175°C).
3. Add the plantains, placing them close but not touching.
4. Fry for 2-4 minutes on each side until golden and soft.
5. Remove from oil and place on paper towels to drain.
6. Sprinkle with a pinch of salt if you like.

3) Baked Green Plantain Chips

Baked green plantain chips are a crunchy alternative to regular chips. Peel the green plantains and slice them super thin.

Toss the slices with a little oil, salt, and maybe some paprika or curry powder if you’re feeling bold. Spread them out on a baking sheet.

Bake at a moderate temperature so they crisp up but don’t burn. Flip them once to keep things even.

Let them cool for max crunch. They’re great with dips or just by the handful.

Ingredients

• 2 green plantains
• 1 tablespoon grapeseed oil
• 1/2 teaspoon salt
• Optional: 1/2 teaspoon paprika or curry powder

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Peel and thinly slice the plantains.
3. Toss slices with oil, salt, and spices.
4. Spread in a single layer on a baking sheet.
5. Bake for 15 minutes, flip slices, then bake 8-10 more minutes.
6. Let cool before serving.

You can find more tips on baking plantain chips here.

4) Classic Tostones (Twice-Fried Plantains)

Tostones are the ultimate crispy plantain snack. Start with green plantains, slice them, and fry at a lower heat to cook them through.

Once they’re soft, smash each piece flat. Crank up the heat and fry them again until golden and crunchy.

Sprinkle with salt or rub with a little garlic if you want. Dip them in mojo, ketchup, or just eat them plain.

Ingredients

• 3 green plantains
• Vegetable oil for frying
• 2 teaspoons salt
• 2 cloves garlic (optional)
• 2 cups water

Cooking Instructions

1. Peel and slice plantains into 1-inch pieces.
2. Heat oil to 320°F (160°C).
3. Fry plantain slices for 3-4 minutes until soft but not brown.
4. Remove and drain on paper towels.
5. Smash each piece flat using a tostonera or a plate.
6. Heat oil to 375°F (190°C).
7. Fry flattened plantains for 2-3 minutes until golden and crispy.
8. Sprinkle with salt and garlic if using.
9. Serve warm.

5) Stuffed Ghanaian Plantain Boats

Stuffed plantain boats from Ghana bring a fun twist to dinner. Roast ripe plantains until they’re soft, then slice them open (not all the way through).

Scoop out a bit of the middle to make room for the filling. Cook up some ground meat with tomatoes, onions, and bell pepper.

Mix in some of the scooped-out plantain to the meat for extra sweetness. Stuff everything back into the plantain shells.

Bake until hot and the flavors come together. It’s sweet, savory, and just a little spicy.

Ingredients

• 3 ripe plantains
• 1/2 lb ground meat (beef or chicken)
• 1 tomato, chopped
• 1 small onion, diced
• 1 bell pepper, diced
• 1 clove garlic, minced
• Salt and pepper to taste
• Cooking oil

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Roast plantains whole for 20 minutes until soft.
3. Cut plantains lengthwise, scoop out some flesh, and set aside.
4. Cook ground meat with garlic, onion, tomato, and bell pepper. Season with salt and pepper.
5. Mix some scooped plantain flesh into the meat mixture.
6. Stuff the mixture back into the plantain shells.
7. Bake for 15 more minutes at 375°F (190°C).
8. Serve warm and enjoy!

6) Plantain Chips Soaked in Salted Water

If you want extra-crispy plantain chips, soak the slices in salted water first. This pulls out some starch and helps them fry up crunchier.

Let them sit for about 10 to 15 minutes. Use cold water and plenty of salt.

After soaking, dry the slices really well. Hot oil is key—don’t crowd the pan.

Fry until golden and crisp. Give them a quick drain before serving.

Ingredients

• 3 green plantains
• 3 cups cold water
• 3 teaspoons salt
• Cooking oil for frying

Cooking Instructions

1. Peel and slice the plantains thinly.
2. Mix salt in cold water, then soak slices for 10-15 minutes.
3. Drain and dry the slices well.
4. Heat oil to about 350°F (175°C).
5. Fry the slices until golden and crisp.
6. Remove and drain excess oil before serving.

7) Manchamanteles Stew with Plantains

Manchamanteles is a Mexican stew that’s all about big, bold flavors. Plantains, pineapple, and pork simmer together in a rich mole sauce.

Roast yams, pineapple, and plantains until they’re golden and tender. Add them to the pot with pork, apples, and prunes.

The stew simmers until everything melds together. Serve it over rice to soak up that sauce.

Ingredients:

• Plantains
• Pork
• Pineapple
• Yams or sweet potatoes
• Apple
• Prunes
• Mole seasoning or sauce
• Chicken broth
• Sugar and salt

Cooking Instructions:

1. Preheat the oven to 350°F (175°C).
2. Roast yams, pineapple, and plantains for about 1 hour.
3. Prepare mole sauce and add pork, apples, and prunes.
4. Add roasted fruits and vegetables to the pot.
5. Stir in chicken broth and bring to a boil.
6. Simmer covered for 20-30 minutes.
7. Taste and add sugar or salt if needed before serving.

8) Lentil Soup with Plantains and Chorizo

This lentil soup with plantains and chorizo is pure comfort food. The lentils and spicy chorizo make it hearty, while the sweet plantains keep things interesting.

Start by browning the chorizo. Add onion, garlic, and carrot, and cook until soft.

Pour in the broth and lentils, bring to a boil, then simmer. Toss in diced plantains near the end so they hold their shape.

Simple ingredients, big flavor. You can even make it in a slow cooker if you’re not in a rush.

Ingredients

• 1 cup dried lentils
• 2 ripe plantains, peeled and diced
• 6 oz chorizo, sliced or crumbled
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 cups chicken or vegetable broth
• 1 carrot, diced
• Salt and pepper to taste

Cooking Instructions

1. Cook chorizo in a pot over medium heat until browned.
2. Add onion, garlic, and carrot; cook until softened.
3. Stir in lentils and broth; bring to a boil.
4. Reduce heat and simmer for 25 minutes until lentils start to soften.
5. Add plantains and cook for another 10 minutes.
6. Season with salt and pepper before serving.

For a similar recipe, check out this lentil and sweet plantain chorizo soup.

9) Microwaved Plantains Flattened and Fried

If you want to make tostones faster, try microwaving the plantains first. Just grab whole green plantains and microwave them for about 4 minutes.

This softens them and makes peeling less of a hassle. Once they’re cool enough, peel and slice into chunky rounds.

Now, flatten each slice with a small plate or whatever flat thing you have handy. It doesn’t have to be perfect—just press them down.

Heat up some oil until it’s good and hot. Fry the plantain slices until they’re golden and crisp, usually just a couple minutes per side.

Keep an eye on them while microwaving; they can get dark fast if you’re not careful.

Ingredients

• 2 green plantains
• Vegetable oil for frying
• Salt to taste

Cooking Instructions

1. Microwave whole green plantains for 4 minutes on high.
2. Peel and slice plantains into 1-inch rounds.
3. Flatten each round gently with a flat object.
4. Heat oil to 350°F (175°C).
5. Fry flattened plantains until golden, about 2-3 minutes each side.
6. Remove, drain on paper towels, and sprinkle with salt.

10) Sweet Plantain Rounds with Honey Drizzle

Sweet plantain rounds are ridiculously easy and honestly pretty addictive. Pick ripe plantains with yellow skin and lots of black spots—they’ll taste the best.

Slice them into rounds, about half an inch thick. Heat a bit of oil in a pan and fry the slices until both sides turn golden brown.

Take them off the heat and drizzle with warm honey. If you’re feeling fancy, add a sprinkle of cinnamon or a pinch of sea salt.

Ingredients

• 2 ripe plantains (yellow with black spots)
• 1-2 tbsp olive oil or coconut oil
• Honey for drizzling
• Pinch of cinnamon (optional)
• Pinch of sea salt (optional)

Cooking Instructions

1. Peel the plantains and slice them into ½-inch rounds.

2. Heat oil in a pan over medium heat. Aim for about 350°F (175°C), but honestly, if you don’t have a thermometer, just go with your gut.

3. Add the plantain rounds. Fry them until both sides turn golden—usually 2-3 minutes per side.

4. Take them out and set them on a paper towel. Let some of that oil drip off.

5. While they’re still warm, drizzle honey over the top.

6. If you’re into it, sprinkle on some cinnamon and a pinch of sea salt.

7. Serve them up right away. Eat while they’re warm—trust me, that’s the best way.

If you want more tips (or just want to see how someone else does it), check out the Fried Plantains with Honey Drizzle recipe.