Sweet and Spicy Plantains Recipe (Fried, Baked & Air Fried)
These sweet and spicy fried plantains are seasoned with chili powder, ginger, and onion powder, then shallow-fried until golden with crisp edges. Serve them as a snack or an easy Caribbean side dish.
How do you like your plantains? Because me? I could fry a whole one and not share a slice.
Fried ripe plantains are already perfect on their own, but every now and then I like to switch things up. These sweet and spicy plantains take that caramelized sweetness and add chili powder, ginger, and onion powder for a little savory heat.
You still get those golden, crisp edges, just with a little more attitude.
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, baked, roasted, or boiled. When ripe, they’re naturally sweet; when green, they’re more savory. That’s versatility, baby.
Why make them spicy
The sweetness of ripe plantains works really well with a little heat and savory seasoning. Chili powder brings the spice, while ginger and onion powder add another layer of flavor.
You still get that caramelized sweetness and crisp edges, but with a savory, spicy twist that makes these a little different from your regular fried plantains.
How to make sweet and spicy fried plantain
Ingredients notes
You only need a handful of ingredients to give these ripe plantains their sweet, spicy, and savory flavor.
- Ripe plantains – Use ripe plantains, choosing the firmness based on the texture you prefer. Firmer ones hold their shape more, while softer, riper plantains will give you a softer center.
- Vegetable oil – For shallow frying. Add enough to come a little more than halfway up the plantain slices. Canola oil also works.
- Ginger powder – Adds a little warmth to the seasoning.
- Onion powder – Adds savory flavor.
- Chili powder – Gives the plantains their spicy kick.
- Sugar – Just a little to complement the natural sweetness of the ripe plantains.
- Salt – Balances the sweet and spicy flavors.
All of the seasonings are dry, which makes it easy to toss them with the plantain slices and get an even coating.
Check the recipe card below for the full ingredients and quantities.
Instructions
- Peel and slice: Cut off both ends of the plantains, peel, then cut into slices. Avoid slicing them too thin.
- Season: Combine the ginger powder, onion powder, sugar, and chili powder. Toss with the plantain slices until evenly coated, then add the salt and toss again. Let sit for 10 minutes.
- Shallow fry: Add enough vegetable oil to a skillet or pot to come a little more than halfway up the plantain slices and heat to 350°F. Add the plantains in a single layer without overcrowding the pan.
- Flip and finish: Fry until golden with crisp edges, then flip and cook the other side. Remove once both sides are golden and the plantains are cooked through.
- Drain: Transfer to a paper towel-lined plate to drain any excess oil.
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 and arrange the seasoned plantain slices in a single layer. Lightly spritz with oil and bake for 15–20 minutes, flipping halfway through, until golden with lightly crisp edges.
To air fry:
Preheat the air fryer to 375°F. Lightly spritz the seasoned plantain slices with oil and arrange them in a single layer in the basket. Air fry for 10–12 minutes, flipping or shaking halfway through, until golden, crisp around the edges, and cooked through.
Tip: Don’t overcrowd the pan or air fryer basket. Giving the plantain slices some space helps the edges crisp instead of steam.
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 sweet and spicy plantains.
- Swap regular plantains for these in my jerk shrimp tacos.
- Serve with jerk chicken, coconut rice, and a salad
More plantain goodness
Frequently Asked Questions
Use ripe plantains so you get the sweetness that works with the spicy, savory seasoning. How ripe depends on the texture you like. Firmer ripe plantains hold their shape more, while softer, riper plantains give you a softer center.
You can, but the result will be very different. Green plantains are starchier and less sweet, so you won’t get the same sweet and spicy contrast as you would with ripe plantains.
Yes. Bake at 400°F for 15–20 minutes or air fry at 375°F for 10–12 minutes, flipping or shaking halfway through. A light spritz of oil helps the edges crisp.
Make sure the oil is hot before adding the plantain slices and avoid overcrowding the pan. Let them cook and brown before flipping.
Store leftovers in an airtight container in the refrigerator for 2–3 days. Reheat them in a skillet, oven, or air fryer to help bring back some of the 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!
Nutrition
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.
Recipe Printed From ThisBagoGirl.com
