Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 large very ripe plantain (yellow with black spots)
- 3 tablespoons neutral oil (canola, vegetable, or peanut)
- 1 tablespoon fresh lime juice (about 1/2 lime)
- 1/4 teaspoon chili powder (or to taste)
- Pinch of fine salt or flaky sea salt
Do This
- 1. Peel plantain and slice on a slight diagonal into 1/2-inch (1.25 cm) thick pieces.
- 2. Heat oil in a medium skillet over medium heat to about 350°F (175°C), until shimmering.
- 3. Add plantain slices in a single layer without crowding; fry 3–4 minutes until deep golden on the bottom.
- 4. Flip and fry 2–3 minutes more, until both sides are golden and edges look slightly caramelized.
- 5. Transfer to a paper towel–lined plate to drain excess oil.
- 6. While hot, sprinkle lightly with salt, drizzle with lime juice, and dust evenly with chili powder.
- 7. Serve right away while crisp on the edges and tender inside.
Why You’ll Love This Recipe
- A quick, 15-minute snack that tastes like a tropical vacation.
- Perfect balance of sweet plantain, bright lime, and warm chili heat.
- Uses just a handful of inexpensive pantry and produce staples.
- Scales easily for one person or a whole crowd of snackers.
Grocery List
- Produce: Very ripe plantain, fresh lime
- Dairy: None
- Pantry: Neutral frying oil, chili powder, salt
Full Ingredients
For the Fried Plantain Slices
- 1 large very ripe plantain (about 8–9 inches / 20–23 cm long, peel mostly yellow with several black spots)
- 3 tablespoons neutral oil for frying (such as canola, vegetable, or peanut oil)
- 1/8–1/4 teaspoon fine salt, to taste
For the Lime-Chili Finish
- 1 tablespoon fresh lime juice (from about 1/2 medium lime)
- 1/4 teaspoon mild chili powder (or adjust to taste)
- Optional but nice: Pinch of flaky sea salt for serving
- Optional garnish: Extra lime wedges for squeezing at the table
Step-by-Step Instructions
Step 1: Choose and prep the plantain
Look for a plantain that is mostly yellow with several black spots or even mostly black with some yellow patches. This stage means the starches have converted to sugar, giving you naturally sweet, dessert-like slices. Rinse the plantain and pat it dry. Slice off both ends with a sharp knife. Make a shallow lengthwise cut through the peel (try not to cut deeply into the flesh), then use your fingers to lift and peel off the skin in sections.
If the peel is stubborn, make an extra shallow slit or use the tip of your knife to ease it away. Once peeled, place the plantain on a cutting board, ready for slicing.
Step 2: Slice for even frying
Lay the peeled plantain flat on the cutting board. Slice it on a slight diagonal into pieces about 1/2 inch (1.25 cm) thick. The diagonal cut gives a bigger surface area, which means more caramelized, golden edges and a nice presentation. Try to keep all slices the same thickness so they cook evenly and finish at the same time.
Set the slices on a plate or board in a single layer while you heat your oil.
Step 3: Heat the oil
Pour 3 tablespoons of neutral oil into a medium skillet (8–10 inch / 20–25 cm) and set it over medium heat. You want a shallow layer, about 1/8 inch (3 mm) deep, just enough to come halfway up the sides of the plantain slices.
Heat the oil until it reaches about 350°F (175°C). If you have a thermometer, clip it to the side of the pan. If not, test by carefully dipping the edge of one plantain slice into the oil: it should sizzle gently right away but not spit violently or smoke. If it smokes, reduce the heat slightly and let it cool a bit before frying.
Step 4: Fry the first side to golden
Carefully add plantain slices to the hot oil in a single layer, leaving a little space between each one. Do not overcrowd the pan; work in batches if needed. Fry undisturbed for 3–4 minutes, until the bottoms are a rich golden brown and you can see the edges starting to caramelize and turn a bit darker.
Adjust the heat as needed to maintain a gentle but steady sizzle. If they are browning too fast before softening, lower the heat slightly. If they are barely coloring after a couple of minutes, increase the heat just a touch.
Step 5: Flip, finish frying, and drain
Use tongs or a thin spatula to flip each plantain slice. Fry the second side for 2–3 minutes more, until both sides are deep golden and the centers feel tender when pierced with the tip of a knife. The edges may look slightly darker and caramelized; that is perfect for flavor.
As the slices finish, transfer them to a plate lined with paper towels to absorb excess oil. Immediately sprinkle them lightly with fine salt while they are still hot so the salt adheres well.
Step 6: Add lime, chili, and serve
While the fried plantain slices are still warm, drizzle 1 tablespoon of fresh lime juice evenly over them. You want enough to add a bright, tangy kick without soaking them. Next, sprinkle the chili powder evenly over the top, starting with 1/4 teaspoon and adding more if you prefer more heat or color.
If you like, finish with a tiny pinch of flaky sea salt for texture and a few extra lime wedges on the side. Serve immediately while the plantains are crisp on the edges, soft and custardy inside, and still warm. These are best enjoyed fresh, as a snack, appetizer, or a fun side dish.
Pro Tips
- Ripeness matters: For a sweet, dessert-like bite, use very ripe plantains with plenty of black spots. Greener plantains will be starchier and less sweet.
- Control the heat: Keep the oil around 350°F (175°C). Too hot and the outsides burn before the centers soften; too cool and the slices absorb more oil and turn greasy.
- Season while hot: Salt, lime, and chili stick better and taste more vibrant when added immediately after frying, while the plantains are still hot.
- Do not overcrowd: Overcrowding the pan drops the oil temperature and leads to pale, soggy slices. Fry in two batches if your pan is small.
- Tailor the heat level: Use mild chili powder for warmth without strong burn, or mix half chili powder and half smoked paprika for a smoky note.
Variations
- Smoky Chili-Lime Plantains: Replace half of the chili powder with smoked paprika or chipotle powder for a deeper smoky flavor that pairs beautifully with the sweet plantain.
- Sweet Dessert Twist: Skip the chili and salt. Instead, sprinkle the hot plantain slices with 1 teaspoon sugar mixed with a pinch of cinnamon, then finish with a light squeeze of lime for a churro-meets-tropical vibe.
- Lighter Oven or Air-Fryer Version: Brush plantain slices lightly with oil, bake at 400°F (205°C) or air-fry at 375°F (190°C) for 8–12 minutes, flipping halfway, until golden. Finish with lime, chili, and salt as directed.
Storage & Make-Ahead
These fried plantain slices are at their absolute best right after cooking, when the edges are still crisp and the insides are warm and soft. If you do have leftovers, let them cool completely on a plate, then store in an airtight container in the refrigerator for up to 2 days. To reheat, arrange them on a baking sheet and warm in a 375°F (190°C) oven or toaster oven for 6–8 minutes, flipping once, until hot and slightly re-crisped. Add a fresh drizzle of lime juice and a new sprinkle of chili powder and salt after reheating, since those flavors can fade in the fridge. This recipe is not ideal for making fully ahead, but you can peel and slice the plantain up to 1 hour before cooking; keep the slices in a single layer, tightly covered, at room temperature to prevent drying out.
Nutrition (per serving)
Approximate values per serving (1/2 of the recipe): 220 calories, 7 g fat, 44 g carbohydrates, 2 g protein, 3 g fiber, 5 g sugar, 290 mg sodium. Actual values will vary based on exact plantain size, oil absorption, and how much salt and chili powder you use.
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