This recipe is one of the most simple ways to cook (ripe) plantains. Platanos maduros (fried sweet plantains) topped with sea salt make for a sweet and salty treat that can be served as a side dish or appetizer any time of day.

maduros - sliced green bananas - on plate
Prep Time:
10 mins
Cook Time:
5 mins
Total Time:
15 mins
2 servings


  • cup vegetable oil, or as needed

  • 2 ripe plantains

  • 1 teaspoon sea salt, or to taste


  1. Heat approximately 1/4 inch of oil, or just enough for plantain slices to be halfway submerged, in a medium skillet over medium heat.

  2. Cut off the ends of the plantains. Slit the skin of each plantain by running the tip of your knife from one end of the "rib" to the other; peel the skin. Cut at an angle, making slices that are about 3/4-inch thick.

  3. Brown plantain slices in the hot oil until brown, 2 to 4 minutes per side. Remove from the skillet and place on a paper towel-covered plate to drain off excess oil. Sprinkle with salt while still moist.

Cook's Notes:

If you would like, let plantain slices soak in salt water to retain a salty flavor for 20 to 30 minutes before frying.

Make sure plantains are ripe (mostly black). Unlike tostones, platanos maduros need only be fried once. Other popular toppings include garlic (powder or sauce), tomato (with mayo) sauce, sour cream (as in Honduras) and 1/2 teaspoon cinnamon (as in Venezuela) for even more added sweetness.

Nutrition Facts (per serving)

540 Calories
37g Fat
57g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 540
% Daily Value *
Total Fat 37g 47%
Saturated Fat 6g 30%
Sodium 887mg 39%
Total Carbohydrate 57g 21%
Dietary Fiber 4g 15%
Total Sugars 27g
Protein 2g
Vitamin C 33mg 165%
Calcium 6mg 0%
Iron 12mg 64%
Potassium 900mg 19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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