These golden, crispy baked plantain fries are a wholesome alternative to traditional potato fries.
Naturally sweet and fiber-rich, they provide a plant-based source of energy while remaining low in saturated fat.
Lightly seasoned with turmeric, paprika, and black pepper, they’re quick to prepare, oven-baked for a guilt-free crunch, and perfect for easy weekday snacks, sides, or meal-prep additions.
Baked Plantain Fries
Equipment
- 1 large mixing bowl
- 1 Baking Sheet
Ingredients
- 2 green raw plantains, peeled and cut into fry-like sticks
- ½ teaspoon turmeric powder
- ½ teaspoon paprika
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- 1 tablespoon avocado oil or substitute with 2 tablespoons vegetable stock for a fat-free version
Instructions
- Preheat Oven for Perfect Crispiness: Begin by preheating your oven to 425°F (220°C). A fully preheated oven ensures that the plantains cook evenly and develop a light, golden-brown crisp on the outside while staying tender inside. Place a rack in the center of the oven to allow hot air to circulate around the fries for even baking.
- Prepare Plantains Carefully: Take 2 green or raw plantains and trim both ends with a small paring knife. Cut each plantain into three manageable sections. Run your knife lengthwise along each section, making a shallow incision through the skin (but not deep into the flesh). Gently peel off the skin by lifting a corner and pulling it away. Cutting them into sticks roughly the size of traditional French fries ensures even cooking and that every bite is perfectly crispy.
- Cut Plantains into Even Fry Shapes: Once peeled, slice the plantain sections lengthwise into sticks about ¼–½ inch thick. Aim for uniform thickness so they bake evenly. If some pieces are thinner, they may crisp faster, while thicker ones will remain softer, so keeping them consistent is key to achieving that perfect texture.
- Season Plantains with Flavorful Spices: Place the plantain sticks in a large mixing bowl. Sprinkle ½ teaspoon turmeric, ½ teaspoon paprika, ½ teaspoon ground black pepper, and ½ teaspoon salt evenly over the plantains. These spices not only enhance flavor but also add subtle earthy and smoky notes. The turmeric gives a gentle golden hue and anti-inflammatory benefits, while paprika adds mild warmth without overwhelming the natural sweetness of the plantains.
- Add Oil or Fat-Free Alternative: Drizzle 1 tablespoon of avocado oil over the plantains. Avocado oil is ideal for baking due to its high smoke point and heart-healthy monounsaturated fats. If you prefer a fat-free option, substitute the oil with 2 tablespoons of vegetable stock. While fries baked with stock won’t brown as deeply, they will still be tender, flavorful, and guilt-free. Toss gently with your hands or a spoon to ensure all fries are evenly coated.
- Arrange Fries on Baking Sheet: Line a baking sheet with parchment paper or lightly grease it. Spread the plantain sticks in a single layer, ensuring none overlap. Overcrowding the pan can lead to steaming instead of baking, which prevents crispiness. Give each fry a little breathing space for maximum crunch.
- Bake Until Golden and Crisp: Place the baking sheet in the preheated oven. Bake for 10 minutes, then carefully use a spatula to flip each fry over. Continue baking for an additional 10 minutes or until the plantains turn golden-brown and edges appear crisp. Keep an eye on them toward the end, as oven temperatures vary and thinner fries may brown faster.
- Test for Doneness and Crispness: Remove a fry and let it cool slightly. Bite into it to check the texture: it should be crispy on the outside and soft but not mushy inside. If some fries need more time, return them to the oven in small batches for a few extra minutes.
- Serve with Tasty Accompaniments: Transfer the baked plantain fries to a serving dish. For added flavor, sprinkle with freshly chopped coriander or parsley. They pair wonderfully with vegan sauces such as cheesy cashew dip, avocado crema, or a simple ketchup. Serve immediately for maximum crunch and flavor.
- Enjoy Hot and Fresh: These baked plantain fries are best enjoyed hot straight from the oven. They make a satisfying snack, a healthy side dish, or an easy addition to meal prep boxes. Leftovers can be gently reheated in the oven to maintain crispiness.
Notes
- Always choose green or unripe plantains for a firmer texture and less sweetness; ripe plantains will bake softer and become more like dessert.
- Uniformly cut fries ensure even cooking and consistent crispness.
- For oil-free baking, use vegetable stock, but note that fries will be slightly less golden.
- Spices can be adjusted to taste: paprika adds warmth, turmeric adds color, and black pepper gives subtle heat.
- Serve immediately for maximum crunch, as reheating can soften the fries slightly.
- Baking on parchment paper or lightly greased trays prevents sticking and makes cleanup easy.
Chef’s Secrets for Perfect Fries
The secret to perfectly baked plantain fries lies in preparation and oven technique.
Always preheat your oven fully; this helps achieve a golden, crisp exterior while keeping the inside tender.
Cutting the fries into uniform sizes prevents uneven baking.
Light seasoning enhances the natural sweetness of plantains rather than overpowering it.
If you want extra crunch, lightly dust the fries with a small amount of cornstarch before baking.
Using avocado oil adds heart-healthy fats, but vegetable stock is a clever alternative for a fat-free version without sacrificing flavor.
Serving Suggestions for Every Occasion
Baked plantain fries are wonderfully versatile and can be served in many ways.
They make an excellent side dish for tacos, grain bowls, or roasted vegetables.
For snacking, pair with vegan dips such as cashew cheese, guacamole, or spicy ketchup.
Sprinkle fresh herbs like coriander or parsley for a burst of color and flavor.
They also work beautifully as a meal-prep addition: pack alongside roasted proteins or salads for a fiber-rich, satisfying complement.
Storage Tips for Freshness Longevity
To keep your plantain fries at their best, store them in an airtight container once completely cooled.
They will maintain their texture for up to 2 days in the refrigerator.
Reheat in a preheated oven at 350°F (175°C) for 5–7 minutes to restore crispness; avoid microwaving, which makes them soft.
For longer storage, plantain sticks can be blanched and frozen before baking; bake directly from frozen for convenience while retaining a firm interior.
Frequently Asked Questions
1. Can I use ripe plantains instead?
Yes, but ripe plantains are sweeter and softer. Baked fries will have a tender, almost dessert-like texture rather than a firm, crispy one.
2. What oil is best for baking plantain fries?
Avocado oil is ideal due to its high smoke point and heart-healthy fats. Neutral oils like sunflower or canola work well too.
For a fat-free version, vegetable stock is a great alternative.
3. How do I make these fries extra crispy?
Ensure plantains are evenly cut and spaced apart on the baking sheet. Toss lightly in a thin coating of oil or cornstarch, and bake in a fully preheated oven. Flipping halfway helps achieve uniform crispness.
4. Can I prepare plantains ahead of time?
You can peel and cut plantains ahead and store them in water with a squeeze of lemon to prevent browning for up to a few hours. Bake fresh for best results.
5. Are baked plantain fries healthy?
Yes! They are fiber-rich, provide plant-based nutrients, and can be made low-fat or fat-free.
Baking avoids deep-frying, keeping saturated fats low while maintaining a satisfying crunch.
