Sweet and spicy fried plantains recipe (Fried & baked)
A bold twist on a Caribbean fave! These sweet and spicy fried plantains blend caramelized sweetness with a kick of heat. Whether you’re team snack or team side dish, this one’s a keeper.
How do you like your plantains? Because me? I could fry a whole one and not share a slice.
Fried plantains are a beloved side dish in so many Caribbean and African homes. It’s simple, golden, and totally addictive. Usually, we just peel and fry, and that’s already perfect. But sometimes you want to remix it a little.
These sweet and spicy fried plantains are just that: the remix you didn’t know you needed.
(And let’s not sleep on boiled plantains either. Don’t let the plainness fool you—they’re quietly delicious.)
What are plantains
Plantains are starchy fruits from the banana family, but don’t confuse them with dessert bananas. They’re larger, firmer, and made for cooking.
Used across Caribbean, African, and Latin cuisines, plantains shine whether fried, roasted, or boiled. When ripe, they’re naturally sweet; when green, they’re more savory. That’s versatility, baby.
Why make them spicy
Adding heat to ripe plantains balances their natural sweetness with a fiery little edge. It makes every bite more interesting—like they got attitude.
You’re still getting that soft, caramelized inside and crispy edges, just with a flavorful punch of spices to wake things up. Pair them with bold mains or eat them straight like fries. Your call.
How to make sweet and spicy fried plantain
Ingredients notes
Let’s break down what makes these spicy boys sing:
- Ripe plantains – Best if they’re just turning black with a bit of firmness left. You want sweet, but not mushy.
- Vegetable oil – Great for frying. Canola works too.
- Ginger powder – Adds a light zing.
- Onion powder – Boosts savory depth.
- Cayenne or chili powder – Brings the heat.
- Sugar – Helps balance the spice and boosts caramelization.
- Salt – Because it brings everything to life.
Note: All spices are dry spices. It helps the spice mix to easily adhere to the sweet plantain slices.
Check the recipe card below for the full ingredients and their quantities.
Instructions
- Peel & slice: Cut off the ends of the plantains and peel carefully. Slice into ¼ to ½-inch thick strips or cubes; whatever shape you’re feeling.
- Season: Combine all dry spices in a bowl or Ziploc bag. Toss plantain pieces until fully coated. Let sit for 10 minutes to soak up the flavors.
- Fry: Heat oil in a skillet or pot to 350°F. Fry plantains in a single layer (don’t crowd the pan!) for 3–5 minutes until golden and crispy.
- Drain: Use a slotted spoon to remove and drain on paper towels.
Want to Bake or Air Fry Instead?
Don’t feel like frying? You’ve got options:
To bake:
Preheat the oven to 400°F. Line a baking sheet with parchment paper, then lay the coated plantains in a single layer. Bake for 15–20 minutes, flipping halfway through, until golden and slightly crisp.
To air fry:
Preheat your air fryer to 375°F. Place the plantain slices in the basket in a single layer (you might need to do this in batches). Air fry for 10–12 minutes, shaking halfway through, until they’re crispy and cooked through.
Tip: Spritz with a little oil before baking or air frying to help them crisp up even more.
What to Serve It With
Now how do we deal with this deliciousness now that it’s done?
- Build a bowl with yellow rice, corn, black beans, BBQ chicken, and these spicy bites
- Swap regular plantains in jerk shrimp tacos
- Serve with jerk chicken, coconut rice, and a salad
More plantain goodness
Frequently Asked Questions
Ripe plantains with mostly black skin are ideal. They’re sweet and balance the spice beautifully.
Yes, but they won’t be sweet and may take longer to cook. Totally different vibe.
Absolutely. Bake at 400°F or air fry at 375°F until golden and crisp.
Make sure the oil is hot before adding them, and don’t overcrowd the pan.
Store in an airtight container in the fridge for 2–3 days. Reheat in the oven or a skillet for best texture.
Recipe
Spicy Fried Plantain
Ingredients
Method
- Cut off the ends of the plantains and peel the skin.
- Slice into rounds or chunks—avoid slicing too thin.
- In a small bowl, mix together the ginger powder, onion powder, sugar, and chili powder.
- Place plantain slices in a container and toss with the spice mix until evenly coated.
- Sprinkle salt over the coated plantains and mix again.
- Let the plantains sit for 10 minutes to absorb the flavors.
- Heat oil in a skillet over medium-high heat.
- Fry plantain slices in batches until golden brown and crisp on the outside.
- Remove and place on paper towels to drain excess oil.
- Serve hot and enjoy!
Notes
Preheat the oven to 400°F. Arrange coated plantain slices on a parchment-lined baking sheet. Bake for 15–20 minutes, flipping halfway through, until golden and crisp.
