Crispy, juicy, and tender Air-Fried Plantains that are just as guilt-free and delicious as traditional ones! They’re made in a few simple steps with just 3 ingredients and make a versatile and incredibly tasty appetizer and side dish.
When dining out at my favorite Caribbean restaurant, ordering fried plantains is always a must! They’re crispy on the outside, tender on the inside, and caramelized to perfection. My mouth is watering just thinking of them!
As much as I’d love to dine in or order out weekly, that’s just not realistic, so I got to work creating a rendition to enjoy at home. First up? Considering how to replicate that hot and crispy exterior!
Not only is deep-frying messy, but it also adds quite a bit of fat and calories — something I’m okay enjoying occasionally, but not regularly. The solution? The air fryer! My go-to, trusty appliance for cooking veggies, and more to crispy perfection with less oil.
For this recipe, you only need a few teaspoons of avocado oil to make the plantains crisp and caramelized. Once you’ve prepared and oiled them, add a touch of salt, air fry for less than 15 minutes, and better-for-you restaurant-style air fryer plantains are yours!
Looking for more plantain recipes? Check out my Plantain Empanadas!
All About Sweet Plantains
Also known as maduros in Spanish, sweet plantains are ripe plantains with deep yellow or black skin. The longer the plantains ripen (indicated by darker skin), the more their sugars have developed and the sweeter they are.
Whereas green plantains can be firm and starchy with a flavor similar to white potatoes, sweet plantains are soft and moist and have a sweeter, fruitier flavored flesh. Because of this, they can crisp up nicely and develop a deep caramelized flavor when cooked.
For this recipe, choose plantains with mostly black skin. Depending on where you live, ripe plantains aren’t always carried in the grocery store. You may need to purchase green plantains and let them ripen. Most take anywhere from a few days to a week, but (like bananas), you can speed up the process by storing them in a closed paper bag.
Even when ripe, their skin can be tough, so trim off the tips with a sharp knife and cut a lengthwise slit through the skin (being careful to not cut the flesh) before peeling it off.
Additional Ingredients
Avocado Oil: A light brush of avocado oil or a spray of avocado oil helps the plantains crisp while cooking and prevents them from sticking to the parchment paper. Avocado oil also has a high smoke point, preventing burning and smoking. It also contains heart-healthy oils (source). If you don’t have avocado oil or spray, swap the same amount of melted coconut oil for a sweet and nutty flavor.
Salt: A half teaspoon of salt enhances the sweetness of the air fryer sweet plantains. I recommend fine sea, Himalayan, or kosher salt.
How to Cook Plantains in the Air Fryer
Ready to make plantains, air fryer style?! They’re incredibly delicious and seriously simple to prepare:
Peel Plantains. Cut the tips off the plantains, then cut down the length of each plantain, being careful not to cut into the flesh. Use your hands to peel off the skin.
Cut Plantains. Slice the plantains on a bias into ¼-inch thick pieces.
Place Plantains in Air Fryer. Line the base of your air fryer with parchment paper, then coat the parchment with a very light layer of oil with a brush or oil spray. Transfer the plantain slices to the parchment in an even layer, leaving at least ½-inch of space between the slices. You may need to do this in batches, depending on the size of your air fryer.
Season. Coat the tops of the plantains with more oil, either brushing it on or using an oil spray, and sprinkle them with sea salt.
Cook. Air fry plantains for 6 minutes at 400°F. Then flip and continue to cook for 6 minutes, or until the plantains are tender, crispy on the edges, and golden. Add more time in 2-minute increments if needed. Remove the plantains from the air fryer and serve them hot!
Jenné’s Recipe Tips
Cut even pieces. For the most even cooking, slice the plantains into uniform pieces about 1/4-inch thick.
Air fry in batches. Add the plantain slices to the air fryer basket in a single layer for even cooking, resulting in the most tender and crispy plantains. If your basket or tray is too small to accommodate all the slices, air fry them in batches.
Turn the plantains while cooking. After 6 minutes of air frying, flip them with a fork or spatula to ensure even exposure to the hot air.
Checking for doneness. You will know the plantains are done when they are crispy, golden around the edges, and you can pierce them easily with a fork. If needed, add on extra cooking time in 2-minute increments until they are done.
Best hot. Plantains are their best when they’re hot out of the air fryer.
Recipe Variations
Add some intrigue or suit these crispy, caramelized plantains to your meal with any of the following optional additions:
Chili and Lime: Squeeze the hot plantains with fresh lime juice and sprinkle with Tajín, chili powder, or cayenne before serving.
Herbs: A chopped fresh cilantro or parsley garnish gives the plantains a fresh, herbaceous finish.
Curry Powder: Sprinkle the oiled plantains with curry powder and salt before air frying for a Caribbean-inspired twist. Delicious served with Coconut Rice and Jerk Tofu!
Earthy: Mix the salt with 1/2 teaspoon each of smoked paprika and cumin for a smoky and earthy seasoning blend, totally tasty enjoyed with Red Beans and Rice.
Storage Directions
Refrigerating: Leftover air fryer plantains keep covered in an airtight container in the fridge for up to 5 days.
Freezing: Once cooled to room temperature, transfer the plantains to a freezer-safe container and freeze for up to 3 months.
Reheating: Warm the plantains in a 350°F air fryer for 3-5 minutes if reheating from cold and 5-8 minutes if reheating from frozen or until re-crisped and heated through.
More Easy Air Fryer Recipes
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Cut the tips off the plantains, then cut down the length of each plantain, being careful not to cut into the flesh. Use your hands to peel off the skin.
Slice the plantains on a bias into ¼-inch thick pieces.
Line the base of your air fryer with parchment paper, then coat the parchment with a very light layer of oil with a brush or oil spray.
Transfer the plantain slices to the parchment in an even layer, leaving at least ½-inch of space between the slices. You may need to do this in batches, depending on the size of your air fryer.
Coat the tops of the plantains with more oil, either brushing it on or using an oil spray, and sprinkle them with sea salt.
Air fry for 6 minutes at 400°F. Then flip and continue to cook for 6 minutes, or until the plantains are tender, crispy on the edges, and golden. Add more time in 2-minute increments if needed. Remove the plantains from the air fryer and serve them hot!
Refrigerating: Leftover air fryer plantains keep covered in an airtight container in the fridge for up to 5 days.
Freezing: Once cooled to room temperature, transfer the plantains to a freezer-safe container and freeze for up to 3 months.
Reheating: Warm the plantains in a 350°F air fryer for 3-5 minutes if reheating from cold and 5-8 minutes if reheating from frozen or until re-crisped and heated through.
Recipe Pro-Tips
Cut even pieces. For the most even cooking, slice the plantains into uniform pieces about 1/4-inch thick.
Air fry in batches. Add the plantain slices to the air fryer basket in a single layer for even cooking, resulting in the most tender and crispy plantains. If your basket or tray is too small to accommodate all the slices, air fry them in batches.
Turn the plantains while cooking. After 6 minutes of air frying, flip them with a fork or spatula to ensure even exposure to the hot air.
Checking for doneness. You will know the plantains are done when they are crispy, golden around the edges, and you can pierce them easily with a fork. If needed, add on extra cooking time in 2-minute increments until they are done.
Best hot. Enjoy these air fried plantains hot out of the air fryer.
Calories: 129kcal | Carbohydrates: 29g | Protein: 1g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 294mg | Potassium: 436mg | Fiber: 2g | Sugar: 16g | Vitamin A: 1011IU | Vitamin C: 16mg | Calcium: 3mg | Iron: 0.5mg
