Sweet + Spicy Air Fryer Plantains
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
2 servings
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Calories
124 kcal
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Cuisine
South American, Caribbean
Sweet + Spicy Air Fryer Plantains
Description
The recipe utilizes a ripe plantain—characterized by dull yellow skin with black spots—to ensure natural sweetness. The marinade mixes sriracha, maple syrup, tamari (or soy sauce), lime juice, and paprika, which coats peeled and sliced plantain pieces. Cooking in the air fryer crisps the edges and softens the centers, producing a contrast in texture that highlights the spicy-sweet marinade.
Alternatively, baking in a convection oven achieves similar results, with slices laid out in a single layer to prevent sticking and promote even cooking. The air circulation crisps the exterior without deep-frying, making it lighter yet flavorful. Handling slices carefully during flipping helps maintain their shape and texture.
These plantains are best served fresh to enjoy their optimal texture and flavor. Leftovers can be stored in an airtight container in the refrigerator for several days and reheated cautiously to preserve crispness. Choosing ripe plantains is crucial for sweetness, and spacing slices ensures proper browning.
Ingredients
- 1 large plantain dull yellow with black spots, ripe
- 1 teaspoon sriracha or hot sauce of choice
- 1 teaspoon maple syrup
- 1 teaspoon tamari or soy sauce
- 1 teaspoon lime juice
- 1 teaspoon paprika smoked or sweet
Instructions
To Air Fry
- Preheat your fryer to 370 degrees F and spray the bottom of your basket with cooking spray. Then combine all the marinade ingredients in a small bowl and mix well.
- Peel and slice your plantains (about ¼" thick) and place them in the bowl with the marinade. Gently mix to evenly coat each slice.
- Arrange the plantains in a single layer with plenty of space in between and air fry for 4-5 minutes, then flip and cook another 4-5 minutes until edges are golden brown and crispy.
To Bake
- Preheat your oven to 425 degrees F convection bake and line a large baking tray with parchment paper. Then combine all the marinade ingredients in a small bowl and mix well.
- Peel and slice your plantains (about ¼" thick) and place them in the bowl with the marinade. Gently mix to evenly coat each slice.
- Arrange your plantains in a single layer on your tray and bake for 15 minutes. Then flip and bake for 5-10 more minutes longer, until edges are golden brown and crispy.
Notes
- Select ripe plantains with dull yellow skins and black spots for optimal sweetness and flavor.
- Arrange plantain slices in a single layer with space between them during cooking to ensure crisp edges and prevent sticking.
- Handle slices gently when flipping to avoid squishing.
- Store leftovers in a sealed container in the refrigerator for 3-4 days; reheat carefully to preserve texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 124 kcal
% Daily Value*
| Calories | 124cal | 6% |
| Carbohydrates | 32g | 11% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Sodium | 225mg | 9% |
| Potassium | 489mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
| Vitamin A | 1506IU | 30% |
| Vitamin C | 19mg | 21% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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