Rating: 4.32 stars
22 Ratings
  • 5 star values: 13
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

I think when you pair these with a simple plate of black beans and rice, you're talking about a super simple, very frugal, and very delicious dinner. I really hope you give them a try soon.

Recipe Summary

prep:
5 mins
cook:
15 mins
total:
20 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a heavy-duty skillet over high heat. Place 4 to 5 plantain slices in a single layer in the pan and cook until golden brown and tender, 4 to 6 minutes per side. Transfer to a paper-towel lined plate. Repeat with remaining plantain slices.

    Advertisement
  • Sprinkle cooked plantains with salt and drizzle with lime.

Nutrition Facts

235 calories; protein 1.3g; carbohydrates 30.3g; fat 14g; sodium 3.9mg. Full Nutrition
Advertisement

Reviews (17)

Most helpful positive review

Rating: 4 stars
06/30/2012
The video was very helpful. I made these using a nearly black plantain with 2T Coconut Oil in a non-stick frypan. I was using the dish for a dessert so mid-way through cooking I sprinkled on about 1T Brown Sugar and 1/4 teaspoon cinnamon. Near the end of cooking I lightly sprinkled with salt. The taste was good. I might fry them a little hotter next time to create a crispier exterior. Note: I would suggest not placing them on a paper towel lined plate as mine stuck to it! I am always in favor of trying to remove excess oil but will try a way other than a paper towel next time. Read More
(29)

Most helpful critical review

Rating: 3 stars
04/09/2020
Main reason I gave it only 3 stars is that if recipe is followed, cooking them on high heat, they will burn. The instructions need to suggest a lower heat. We had to scrape off the burnt crust. The video instructs differently. Otherwise they are fabulous. Read More
22 Ratings
  • 5 star values: 13
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
06/30/2012
The video was very helpful. I made these using a nearly black plantain with 2T Coconut Oil in a non-stick frypan. I was using the dish for a dessert so mid-way through cooking I sprinkled on about 1T Brown Sugar and 1/4 teaspoon cinnamon. Near the end of cooking I lightly sprinkled with salt. The taste was good. I might fry them a little hotter next time to create a crispier exterior. Note: I would suggest not placing them on a paper towel lined plate as mine stuck to it! I am always in favor of trying to remove excess oil but will try a way other than a paper towel next time. Read More
(29)
Rating: 5 stars
12/12/2012
Have made these twice now, they are so easy and good. Don't skip the limes and salt. I don't know why that makes such a big difference, but they really increase the deliciousness. Read More
(11)
Rating: 5 stars
06/03/2012
Yum! I love fried plantains and have ever since my dear Cuban friend introduced them to me. We served this with Cuban chicken fricasse. Thanks Chef John! Read More
(8)
Advertisement
Rating: 4 stars
11/10/2014
Love this recipe. Very simple. I used coconut oil and it taste fantastic. VG Read More
(5)
Rating: 5 stars
08/11/2013
Thank You, Thank You, and Thanks again, Chef John for sharing this recipe with us. I grew up ( and still do!) eating these for breakfast along with fried eggs - sunny side-up...delish! Chef Wilo Bennett, owner of Pikayo Restaurant in San Juan, Puerto Rico has a video (still available!!) of "piononos" which is the most popular way to use sweet plantains in P.R. So easy to make! Thanks for sharing with the readers one of the best things we offer in Latin America: Our food! Read More
(3)
Rating: 4 stars
11/13/2016
i had made before but there was always something missing with the flavor. The lime did the trick thanks! Read More
(2)
Advertisement
Rating: 4 stars
06/22/2018
I picked plantains that were about half brown, noticed a flavor difference between slight color differences. Very unique flavor,I used grape seed oil, and got a mild sweet potato hint. Read More
(1)
Rating: 5 stars
06/19/2016
I love the ones that are close to black. I fry them in a little bit more oil than Chef John. I've never had it with lime or salt. (I use salt on the green plantains) This is great with canned corned beef and rice. Yummmm. So good that I can eat a whole plantain by myself. Read More
(1)
Rating: 4 stars
11/14/2013
This recipe made my first time cooking plantains easy. Read More
(1)
Rating: 3 stars
04/09/2020
Main reason I gave it only 3 stars is that if recipe is followed, cooking them on high heat, they will burn. The instructions need to suggest a lower heat. We had to scrape off the burnt crust. The video instructs differently. Otherwise they are fabulous. Read More