Plantains have become a favorite in our kitchen—versatile, hearty, and perfect when you want something beyond potatoes or regular bananas. They work beautifully as chips, mashed, baked, sautéed, or fried. Whether you follow a special diet or simply love bold flavors, plantains are a delicious starch alternative worth exploring.
I first discovered plantains more after switching to paleo and then to an autoimmune protocol (AIP) diet. Plantain chips are now a staple at home, and after sampling many plantain dishes during a trip to San Francisco, I was inspired to experiment more. Plantains show up often in AIP-friendly baking and cooking because they are naturally grain-free and adaptable.
Today I’m sharing an easy, four-ingredient way to prepare plantains two ways: sweet or savory. If you can’t choose, make both—each version is simple and packed with flavor. I made Sweet Fried Plantains with cinnamon and melted coconut butter and Savory Fried Plantains fried in duck fat with garlic and sea salt. Both are quick, crispy, and satisfying.
My Sweet Fried Plantains are pan-fried in coconut oil, dusted with cinnamon, and finished with a drizzle of coconut butter for a dessert-like treat with a cinnamon-roll vibe. The Savory Fried Plantains are crisped in duck fat and seasoned with garlic powder and sea salt for a savory side that feels a bit like a cross between fries and roasted potatoes. Both take minutes to cook and use just four main ingredients.
For frying, keep quality cooking fats on hand. Duck fat adds a savory, almost gourmet depth and has a high smoke point that’s great for pan-frying. Coconut oil is my pick for the sweet version because it enhances the coconut butter drizzle and complements the cinnamon. If you’re following AIP or aiming for more healthy fats, animal fats like duck fat or ghee and plant fats like coconut oil are useful to have stocked.
I also keep raw coconut butter on hand as an AIP-friendly replacement for nut butter. It has a natural sweetness that makes the sweet plantains taste indulgent without being heavy. Warm it slightly to drizzle over the hot plantains for a silky finish.
Choosing plantains is easy once you know what to look for: green plantains are starchy and not sweet, yellow plantains are medium-ripe and slightly sweet, and brown plantains are fully ripe and much sweeter. For these recipes, yellow plantains are ideal since they work well for both sweet and savory preparations. Use green plantains for savory-only dishes and very ripe brown plantains for sweeter versions.
Plantains can be a bit tougher to peel than bananas. I recommend slicing a shallow slit in the skin with a knife, then removing the peel and cutting the flesh into about 1/2-inch slices for even frying.
If you want to make both variations at once, use two skillets: one with duck fat and one with coconut oil. Heat each fat over medium-high heat and add half the plantain slices to each pan. Fry about 2–3 minutes per side until golden and slightly crisp. Transfer to a paper towel-lined plate to drain excess oil, then place into bowls for seasoning.
For the sweet batch, sprinkle with cinnamon and spoon warm coconut butter over the slices so it melts into a glossy coating. For the savory batch, toss with garlic powder and sea salt while still warm so the seasoning adheres. The savory plantains have a satisfying, potato-like texture and pair beautifully with proteins or as a base for tacos and pulled meats. The sweet plantains are excellent with breakfast or as a snack alongside coffee or chai.
These Fried Plantains are perfect as after-school snacks, game-day finger foods, or a quick side dish. We love serving them with salmon or white fish and a fresh salsa or mango guacamole. Warm and crisp, they’re best eaten the day they’re made.
Whichever version you choose—sweet or savory—enjoy and savor the simple, satisfying flavors of fried plantains.
- For the Sweet Plantains:
- 1 yellow plantain
- 1 tablespoon coconut oil
- 1/4 teaspoon cinnamon
- 1 tablespoon Artisana raw coconut butter
- For the Savory Plantains:
- 1 yellow plantain
- 1 tablespoon duck fat (or substitute coconut oil or ghee)
- 1/4 teaspoon garlic powder
- Sea salt to taste
- Peel the plantains by slicing a shallow slit in the skin, then remove the peel and cut into 1/2-inch slices.
- Heat duck fat in one skillet and coconut oil in another over medium-high heat.
- Pan-fry the plantain slices about 2–3 minutes per side, until golden brown and slightly crisp.
- Transfer the cooked plantains to a paper towel-lined plate to drain excess oil, then place each batch into separate bowls.
- For the sweet batch, sprinkle with cinnamon and drizzle with warm coconut butter. For the savory batch, toss with garlic powder and sea salt.
- Serve warm the day you make them for best texture and flavor.