Now’s the perfect time to explore the versatile world of green plantains! If you’re looking to add a delicious, starchy twist to your meals—from quick weeknight dinners to comforting weekend feasts—you’re in the right place. We’ve gathered 19 mouthwatering recipes that will turn this humble ingredient into your new kitchen staple. Let’s dive in and get cooking!
Fried Green Plantains with Garlic Sauce
Bold flavors meet crispy texture in this simple Caribbean-inspired snack. Fried green plantains deliver a satisfying crunch, while the garlic sauce adds a creamy, pungent kick. It’s an easy appetizer or side that comes together in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Green plantains – 2 large
– Vegetable oil – 2 cups
– Garlic cloves – 4
– Mayonnaise – ½ cup
– Lime juice – 1 tbsp
– Salt – ½ tsp
Instructions
1. Peel the green plantains by cutting off both ends, making a shallow lengthwise slit, and removing the skin.
2. Slice the peeled plantains into ½-inch thick rounds.
3. Heat the vegetable oil in a deep skillet to 350°F, using a thermometer to ensure accuracy.
4. Fry the plantain slices in batches for 3–4 minutes per side until golden brown and crispy.
5. Remove the fried plantains with a slotted spoon and drain on paper towels.
6. Sprinkle the hot plantains immediately with ¼ tsp of salt for better seasoning absorption.
7. For the garlic sauce, mince the garlic cloves finely.
8. Combine the minced garlic, mayonnaise, lime juice, and remaining ¼ tsp salt in a small bowl.
9. Whisk the sauce ingredients until smooth and well blended.
10. Let the sauce sit for 5 minutes to allow the garlic flavor to meld.
11. Serve the fried plantains warm with the garlic sauce on the side for dipping.
Rustic and satisfying, these plantains offer a crisp exterior with a firm, starchy interior that pairs perfectly with the rich, garlicky sauce. For a creative twist, try topping them with crumbled queso fresco or serving alongside grilled meats for a complete meal.
Baked Green Plantain Chips
Let’s be real: store-bought chips are fine, but homemade baked green plantain chips are a game-changer. They’re crispy, savory, and surprisingly simple to make with just a few ingredients. Skip the fryer—this baked version delivers all the crunch without the guilt.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Green plantains – 2
– Olive oil – 2 tbsp
– Salt – ½ tsp
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Peel the green plantains by cutting off the ends, scoring the skin lengthwise, and removing it in strips.
3. Slice the plantains into thin, even rounds about ⅛-inch thick using a mandoline or sharp knife for consistent cooking.
4. Toss the plantain slices in a bowl with the olive oil and salt until evenly coated.
5. Arrange the slices in a single layer on the prepared baking sheet, ensuring they don’t overlap to prevent steaming.
6. Bake for 10 minutes, then flip each chip carefully with tongs for even browning.
7. Bake for another 8–10 minutes until the chips are golden brown and crisp at the edges.
8. Remove from the oven and let cool completely on the baking sheet—they’ll crisp up further as they cool.
9. Serve immediately or store in an airtight container for up to 3 days.
Naturally, these chips boast a firm, satisfying crunch with a subtle starchy sweetness from the green plantains. Their neutral flavor makes them perfect for dipping into guacamole or salsa, or try sprinkling them with chili powder before baking for a spicy kick.
Green Plantain and Black Bean Tacos
Savor a fresh twist on taco night with these hearty plantain and black bean tacos. They combine sweet, caramelized plantains with savory beans for a satisfying vegetarian meal that comes together quickly.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Green plantains – 2 large
– Black beans – 1 (15-oz) can
– Corn tortillas – 8
– Avocado – 1
– Lime – 1
– Cilantro – ¼ cup
– Vegetable oil – 2 tbsp
– Salt – ½ tsp
– Chili powder – 1 tsp
Instructions
1. Peel the green plantains and cut them into ½-inch thick rounds.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat.
3. Add the plantain rounds in a single layer and cook for 3–4 minutes per side until golden brown and tender.
4. Remove the plantains from the skillet and set them aside on a paper towel-lined plate.
5. In the same skillet, add the remaining 1 tbsp vegetable oil over medium heat.
6. Drain and rinse the black beans, then add them to the skillet along with the chili powder and salt.
7. Cook the beans for 5–7 minutes, mashing them slightly with a fork until heated through and slightly thickened.
8. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side, or wrap them in a damp towel and microwave for 30 seconds.
9. Slice the avocado and cut the lime into wedges.
10. Chop the cilantro leaves.
11. Assemble the tacos by spreading a layer of black beans on each tortilla, topping with plantain rounds, avocado slices, cilantro, and a squeeze of lime juice.
Mashed beans create a creamy base that contrasts with the crispy, sweet plantains. For extra crunch, serve with shredded cabbage or pickled red onions, and drizzle with hot sauce if desired.
Green Plantain Fritters with Spicy Mayo
Let’s make crispy, savory fritters from green plantains, paired with a kick of spicy mayo. They’re a perfect snack or appetizer that’s surprisingly simple to whip up. You’ll love the contrast of textures and flavors.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Green plantains – 2 large
– All-purpose flour – ½ cup
– Baking powder – 1 tsp
– Salt – 1 tsp
– Water – ¼ cup
– Vegetable oil – 2 cups
– Mayonnaise – ½ cup
– Hot sauce – 2 tbsp
– Lime juice – 1 tbsp
Instructions
1. Peel the green plantains by cutting off the ends, scoring the skin lengthwise, and removing it.
2. Grate the peeled plantains using the coarse side of a box grater into a large bowl.
3. Add the all-purpose flour, baking powder, and salt to the grated plantains.
4. Pour in the water and mix with your hands until a thick, sticky batter forms. Tip: The batter should hold together when pressed; if too dry, add a tablespoon more water.
5. Heat the vegetable oil in a deep skillet over medium-high heat to 350°F, using a thermometer to check.
6. Scoop about 2 tablespoons of batter per fritter and carefully drop into the hot oil. Tip: Fry in batches to avoid overcrowding, which lowers the oil temperature.
7. Fry the fritters for 3-4 minutes per side until golden brown and crispy.
8. Remove the fritters with a slotted spoon and drain on a paper towel-lined plate. Tip: Let them rest for a minute to crisp up further.
9. In a small bowl, combine the mayonnaise, hot sauce, and lime juice to make the spicy mayo.
10. Serve the fritters immediately with the spicy mayo on the side.
Dive into these fritters for a crunchy exterior that gives way to a soft, savory interior. The spicy mayo adds a tangy heat that balances the mild plantain flavor. Try serving them as a side with grilled meats or crumbling them over a salad for extra texture.
Stuffed Green Plantains with Chicken
Holiday gatherings call for impressive yet approachable dishes. Stuffed green plantains with chicken deliver a satisfying main course that’s both comforting and visually striking. This recipe transforms simple ingredients into a flavorful, hearty meal.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
– Green plantains – 4
– Chicken breast – 1 lb
– Onion – 1 medium
– Garlic – 3 cloves
– Tomato sauce – ½ cup
– Chicken broth – 1 cup
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Cumin – 1 tsp
Instructions
1. Peel 4 green plantains by cutting off the ends and making a lengthwise slit through the skin.
2. Boil the plantains in salted water for 15 minutes until fork-tender.
3. Drain the plantains and mash them into a smooth dough while still warm.
4. Divide the mashed plantains into 8 equal portions and shape each into a flat disc.
5. Dice 1 lb of chicken breast into ½-inch cubes.
6. Heat 2 tbsp of olive oil in a large skillet over medium-high heat.
7. Sauté the diced chicken for 5–7 minutes until browned on all sides.
8. Finely chop 1 medium onion and mince 3 cloves of garlic.
9. Add the chopped onion and minced garlic to the skillet with the chicken.
10. Cook for 3–4 minutes until the onion is translucent and fragrant.
11. Stir in ½ cup of tomato sauce, 1 cup of chicken broth, 1 tsp salt, ½ tsp black pepper, and 1 tsp cumin.
12. Simmer the chicken mixture for 10 minutes until the sauce thickens slightly.
13. Place a spoonful of the chicken filling in the center of each plantain disc.
14. Fold the edges of the disc over the filling and pinch to seal, forming a stuffed ball.
15. Heat a clean skillet with a thin layer of olive oil over medium heat.
16. Pan-fry the stuffed plantains for 3–4 minutes per side until golden brown and crispy.
17. Serve the stuffed plantains immediately while hot.
Perfectly cooked plantains yield a crispy exterior that gives way to a soft, savory interior. The chicken filling stays moist and flavorful, enhanced by the aromatic tomato-based sauce. For a creative twist, serve them with a side of avocado slices or a drizzle of crema for added creaminess.
Green Plantain Arepas
Let’s make these naturally gluten-free arepas with green plantains for a satisfying meal. They’re crispy outside, tender inside, and endlessly customizable with your favorite fillings. This recipe keeps things simple with just a few ingredients.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Green plantains – 2 large
– Salt – ½ tsp
– Vegetable oil – ¼ cup
– Water – 2 tbsp
Instructions
1. Peel the green plantains by cutting off the ends, scoring the skin lengthwise, and removing it.
2. Grate the plantains using the fine holes of a box grater into a bowl.
3. Add ½ tsp salt and 2 tbsp water to the grated plantains.
4. Mix thoroughly with your hands until the mixture holds together when squeezed.
5. Divide the mixture into 4 equal portions and shape each into a ½-inch thick patty.
6. Heat ¼ cup vegetable oil in a skillet over medium heat until it shimmers, about 350°F.
7. Place the patties in the skillet without overcrowding, cooking in batches if needed.
8. Cook for 4–5 minutes per side until golden brown and crispy.
9. Transfer to a paper towel-lined plate to drain excess oil.
10. Serve immediately while hot.
Delightfully crisp on the outside with a soft, slightly sweet interior from the green plantains. Split them open and stuff with shredded chicken, black beans, or avocado for a hearty meal. Their sturdy texture holds up well to saucy fillings without getting soggy.
Green Plantain Soup with Coconut Milk
Often overlooked, green plantains create a hearty, savory soup base. Our version gets creamy richness from coconut milk. It’s a simple one-pot meal that’s both comforting and unexpected.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– Green plantains – 2 large
– Coconut milk – 1 (13.5 oz) can
– Chicken or vegetable broth – 4 cups
– Yellow onion – 1 medium
– Garlic cloves – 3
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Ground cumin – ½ tsp
– Fresh cilantro – ¼ cup chopped
Instructions
1. Peel the green plantains by cutting off the ends, slicing lengthwise through the skin, and peeling it away.
2. Dice the peeled plantains into ½-inch cubes.
3. Finely chop the yellow onion and mince the garlic cloves.
4. Heat the olive oil in a large pot over medium heat.
5. Add the chopped onion and cook for 5 minutes, stirring occasionally, until translucent.
6. Add the minced garlic and cook for 1 minute until fragrant.
7. Stir in the diced plantains, salt, and ground cumin.
8. Pour in the chicken or vegetable broth and bring to a boil.
9. Reduce heat to a simmer, cover, and cook for 25 minutes until the plantains are fork-tender.
10. Use an immersion blender to puree the soup directly in the pot until smooth. (Tip: For a chunkier texture, blend only half the soup.)
11. Stir in the coconut milk and heat through for 3–4 minutes without boiling. (Tip: Shake the can of coconut milk well before opening to incorporate the cream.)
12. Remove from heat and stir in the chopped fresh cilantro. (Tip: Reserve a few cilantro leaves for garnish.)
What results is a velvety, thick soup with a subtle sweetness from the plantains balanced by savory broth and aromatic cumin. The coconut milk adds a luxurious creaminess without dairy. Serve it with a squeeze of lime or topped with crispy plantain chips for contrasting texture.
Mashed Green Plantains with Sautéed Onions
Here’s a straightforward take on a Caribbean staple that’s both hearty and simple to make. Mashed green plantains with sautéed onions deliver a savory, satisfying side dish. You’ll need just a few ingredients for this comforting recipe.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Green plantains – 2 large
– Yellow onion – 1 medium
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Water – 4 cups
Instructions
1. Peel the green plantains by cutting off the ends, scoring the skin lengthwise, and removing it.
2. Slice each peeled plantain into 1-inch thick rounds.
3. Place the plantain rounds in a medium pot and add 4 cups of water and ½ tsp salt.
4. Bring the water to a boil over high heat, then reduce to a simmer and cook for 15 minutes until the plantains are fork-tender.
5. While the plantains cook, thinly slice the yellow onion.
6. Heat 2 tbsp olive oil in a skillet over medium heat until shimmering, about 2 minutes.
7. Add the sliced onion to the skillet and sauté for 8–10 minutes, stirring occasionally, until golden brown and softened.
8. Drain the cooked plantains and transfer them to a large bowl.
9. Mash the plantains with a potato masher or fork until smooth but slightly lumpy.
10. Stir in the sautéed onions and remaining ½ tsp salt until fully combined.
11. Serve immediately while warm.
Golden and creamy with bits of sweet onion throughout, this dish has a dense, comforting texture similar to mashed potatoes. The caramelized onions add a subtle sweetness that balances the plantains’ mild starchiness. Try it as a base for grilled meats or topped with a fried egg for a hearty breakfast.
Green Plantain Ceviche
Kick off your summer with this vibrant twist on ceviche. Green plantains replace seafood for a starchy, tangy dish that’s surprisingly refreshing. It’s a bold, plant-based alternative that packs a punch.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– Green plantains – 2 large
– Red onion – ½ cup, thinly sliced
– Lime juice – ¾ cup
– Cilantro – ¼ cup, chopped
– Jalapeño – 1, minced
– Salt – 1 tsp
– Avocado oil – 2 tbsp
Instructions
1. Peel the green plantains carefully using a knife to remove the tough skin.
2. Slice the plantains into ¼-inch thick rounds.
3. Heat avocado oil in a skillet over medium-high heat until it shimmers, about 2 minutes.
4. Fry the plantain slices for 3–4 minutes per side until golden brown and slightly crispy.
5. Remove the plantains from the skillet and drain on paper towels to absorb excess oil.
6. Let the plantains cool to room temperature, about 10 minutes.
7. Cut the cooled plantains into ½-inch cubes.
8. Combine the plantain cubes, red onion, lime juice, cilantro, jalapeño, and salt in a non-reactive bowl.
9. Toss everything gently to coat evenly, being careful not to mash the plantains.
10. Marinate the mixture in the refrigerator for 30 minutes to allow the flavors to meld.
11. Stir once halfway through marination to ensure even soaking.
12. Serve chilled directly from the bowl.
Zesty and firm, the plantains hold their shape while soaking up the bright lime and spicy jalapeño. For a creative twist, scoop it into lettuce cups or top with crunchy tortilla strips. The texture balances chewiness with a tangy kick, making it perfect for picnics or as a bold side dish.
Green Plantain and Shrimp Skewers
Ditch the usual grilling suspects and try these vibrant skewers. Green plantains bring a starchy, slightly sweet base that pairs perfectly with briny shrimp. They come together quickly for a satisfying meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Green plantains – 2 large
– Raw shrimp, peeled and deveined – 1 lb
– Olive oil – 2 tbsp
– Garlic powder – 1 tsp
– Smoked paprika – 1 tsp
– Salt – ½ tsp
– Lime – 1
– Wooden skewers – 8
Instructions
1. Soak 8 wooden skewers in water for 10 minutes to prevent burning.
2. Peel the 2 green plantains and cut them into 1-inch thick rounds.
3. In a bowl, toss the plantain rounds with 1 tbsp olive oil, ½ tsp salt, ½ tsp garlic powder, and ½ tsp smoked paprika.
4. Thread the seasoned plantain rounds onto the soaked skewers, leaving space between pieces.
5. Pat the 1 lb of shrimp dry with paper towels to ensure they sear properly.
6. In the same bowl, toss the shrimp with the remaining 1 tbsp olive oil, ½ tsp garlic powder, and ½ tsp smoked paprika.
7. Thread the seasoned shrimp onto separate skewers.
8. Preheat a grill or grill pan to medium-high heat (about 400°F).
9. Grill the plantain skewers for 4-5 minutes per side, until they develop grill marks and soften slightly.
10. Grill the shrimp skewers for 2-3 minutes per side, until they turn pink and opaque.
11. Squeeze the juice of 1 lime over all the hot skewers immediately after grilling.
12. Serve the skewers immediately while warm.
Vibrant and satisfying, these skewers offer a delightful contrast: the plantains are tender with a caramelized edge, while the shrimp remain juicy and flavorful. Serve them over cilantro-lime rice or with a simple avocado crema for a complete meal. The bright lime finish cuts through the richness, making every bite balanced.
Green Plantain Nachos with Salsa
Zesty and unexpected, these nachos swap tortilla chips for crispy green plantains. They’re a fun, gluten-free twist on a classic snack. The fresh salsa adds a bright, tangy finish.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Green plantains – 2 large
– Olive oil – 3 tbsp
– Salt – ½ tsp
– Roma tomatoes – 2
– Red onion – ¼ cup, finely diced
– Jalapeño – 1, minced
– Lime juice – 2 tbsp
– Cilantro – ¼ cup, chopped
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Peel the green plantains and slice them into ¼-inch thick rounds.
3. Toss the plantain rounds with 2 tbsp olive oil and ½ tsp salt in a bowl until evenly coated.
4. Arrange the rounds in a single layer on the prepared baking sheet.
5. Bake for 15-20 minutes, flipping halfway through, until golden brown and crispy at the edges.
6. While the plantains bake, dice the Roma tomatoes and combine them with the diced red onion, minced jalapeño, lime juice, and chopped cilantro in a medium bowl.
7. Stir the salsa mixture gently to combine, then let it sit for 10 minutes to allow the flavors to meld.
8. Remove the baked plantain chips from the oven and let them cool on the sheet for 2-3 minutes to crisp up further.
9. Transfer the warm plantain chips to a serving platter and top generously with the fresh salsa.
10. Drizzle the remaining 1 tbsp olive oil over the assembled nachos just before serving.
You’ll love the satisfying crunch of the plantains against the juicy, zesty salsa. For a heartier meal, try adding black beans or crumbled queso fresco on top. These nachos are best enjoyed immediately while the chips are still warm and crisp.
Green Plantain Curry
Kick off your weeknight dinner with this vibrant green plantain curry—it’s hearty, aromatic, and ready in under an hour. Keep it simple with pantry staples and bold spices for a satisfying meal that’s both comforting and fresh. Perfect for anyone craving a quick, flavorful dish without the fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Green plantains – 2 large
– Coconut oil – 2 tbsp
– Onion – 1 medium, diced
– Garlic – 3 cloves, minced
– Ginger – 1 tbsp, grated
– Curry powder – 2 tbsp
– Cumin – 1 tsp
– Vegetable broth – 2 cups
– Full-fat coconut milk – 1 can (13.5 oz)
– Salt – 1 tsp
– Cilantro – ¼ cup, chopped
Instructions
1. Peel the green plantains and cut them into ½-inch thick rounds.
2. Heat the coconut oil in a large pot over medium heat until shimmering, about 2 minutes.
3. Add the diced onion and cook until translucent, 4–5 minutes, stirring occasionally.
4. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
5. Add the curry powder and cumin, toasting the spices for 30 seconds to release their oils.
6. Pour in the vegetable broth and bring to a simmer over medium-high heat.
7. Add the plantain rounds and reduce heat to medium-low, covering the pot.
8. Simmer for 15 minutes until the plantains are fork-tender but not mushy.
9. Stir in the coconut milk and salt, simmering uncovered for 5 more minutes to thicken slightly.
10. Remove from heat and fold in the chopped cilantro.
Firm yet tender plantains soak up the rich, creamy curry, offering a subtle sweetness that balances the warm spices. Serve it over steamed rice or with naan for a complete meal, or try it as a filling for tacos with a squeeze of lime to brighten the flavors.
Crispy Green Plantain and Avocado Tostones
Often overlooked, green plantains transform into crispy golden tostones when fried twice. Our version pairs them with creamy avocado for a satisfying crunch and cool contrast. You’ll need just a few ingredients for this simple yet impressive snack.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Green plantains – 2 large
– Vegetable oil – 1 cup
– Salt – ½ tsp
– Avocado – 1 large
Instructions
1. Peel the green plantains by cutting off the ends and making a lengthwise slit through the skin.
2. Slice each plantain into 1-inch thick rounds.
3. Heat the vegetable oil in a deep skillet to 350°F, using a thermometer for accuracy.
4. Fry the plantain rounds for 3 minutes until lightly golden but still soft.
5. Remove the plantains with a slotted spoon and drain on paper towels.
6. Place one fried round between two sheets of parchment paper on a cutting board.
7. Press firmly with the bottom of a glass or tostonera until flattened to ¼-inch thickness.
8. Return the flattened tostones to the hot oil and fry for 2 more minutes until crispy and deep golden brown.
9. Remove and drain on fresh paper towels, then immediately sprinkle with the salt.
10. Slice the avocado in half, remove the pit, and scoop the flesh into a bowl.
11. Mash the avocado with a fork until slightly chunky.
12. Top each crispy tostone with a spoonful of mashed avocado.
Key to this dish is the double-frying technique, which ensures a crunchy exterior and tender interior. The avocado adds a cool, creamy balance that cuts through the richness. Serve them immediately as a snack, or layer with black beans and cotija cheese for a heartier appetizer.
Green Plantain and Sweet Corn Pancakes
These green plantain and sweet corn pancakes blend savory and sweet flavors into a satisfying breakfast or snack. They come together quickly with minimal ingredients for a gluten-free option that’s naturally sweet from the corn.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Green plantains – 2 large
– Sweet corn kernels – 1 cup
– Eggs – 2
– Baking powder – 1 tsp
– Salt – ½ tsp
– Vegetable oil – 2 tbsp
Instructions
1. Peel the green plantains and cut them into chunks.
2. Place plantain chunks in a blender with sweet corn kernels, eggs, baking powder, and salt.
3. Blend on high speed for 45 seconds until the mixture is completely smooth with no lumps.
4. Heat a large non-stick skillet or griddle over medium heat (350°F) and lightly coat with 1 tsp of vegetable oil.
5. Pour ¼ cup of batter onto the skillet for each pancake, leaving space between them.
6. Cook for 3-4 minutes until bubbles form on the surface and the edges look set.
7. Flip each pancake carefully using a thin spatula and cook for another 2-3 minutes until golden brown on both sides.
8. Transfer cooked pancakes to a wire rack to prevent sogginess.
9. Repeat steps 4-8 with remaining batter, adding more oil to the skillet as needed.
10. Serve immediately while warm.
The pancakes have a tender interior with crispy edges from the plantains, while the corn adds pops of sweetness. Try them topped with avocado slices and a drizzle of hot sauce for a savory twist, or with maple syrup for a sweeter version.
Green Plantain Flatbread with Hummus
Let’s make a simple, gluten-free flatbread using green plantains. Lightly pan-fried and paired with creamy hummus, it’s a quick, satisfying meal. You’ll need just a few ingredients and about 30 minutes.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– Green plantains – 2 large
– Olive oil – 2 tbsp
– Salt – ½ tsp
– Hummus – 1 cup
Instructions
1. Peel the green plantains by cutting off the ends, scoring the skin lengthwise, and removing it.
2. Grate the peeled plantains using the large holes of a box grater into a bowl.
3. Add ½ tsp salt to the grated plantains and mix thoroughly with your hands.
4. Divide the mixture into 4 equal portions and shape each into a ball.
5. Place one ball between two sheets of parchment paper and press into a 6-inch round, about ¼-inch thick.
6. Heat 1 tbsp olive oil in a non-stick skillet over medium heat until it shimmers, about 2 minutes.
7. Carefully peel off the top parchment and place the flatbread in the skillet; cook for 3–4 minutes until golden brown and edges crisp.
8. Flip the flatbread using a spatula and cook for another 3–4 minutes until both sides are golden.
9. Transfer to a plate and repeat steps 5–8 with the remaining balls, adding more oil as needed.
10. Spread ¼ cup hummus evenly over each warm flatbread.
11. Serve immediately while the flatbreads are still crisp.
Unbelievably crisp on the outside with a tender, slightly chewy center, these flatbreads offer a subtle sweetness from the plantains. The creamy hummus adds a savory, garlicky contrast that makes each bite satisfying. Try topping with sliced cucumbers or a sprinkle of paprika for extra crunch and color.
Conclusion
Exploring these 19 green plantain recipes opens up a world of tasty, versatile dishes perfect for any home cook. From crispy tostones to comforting mofongo, there’s something for everyone to love. We hope you try a few, leave a comment with your favorite, and share this roundup on Pinterest to spread the plantain love!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
