Fried Ripe Plantain Strips

By
Marian Blazes
Marian Blazes
Marian Blazes is a freelance writer and recipe developer with a passion for South American food. She wrote a cookbook focusing on the cuisine of Brazil.
Learn about The Spruce Eats' Editorial Process
Updated on 03/14/22
Fried Ripe Plantain Strips

The Spruce / Julia Hartbeck
Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Servings: 2 servings
Nutrition Facts (per serving)
798 Calories
28g Fat
150g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 2
Amount per serving
Calories 798
% Daily Value*
Total Fat 28g 36%
Saturated Fat 2g 12%
Cholesterol 0mg 0%
Sodium 315mg 14%
Total Carbohydrate 150g 54%
Dietary Fiber 11g 39%
Total Sugars 67g
Protein 4g
Vitamin C 52mg 262%
Calcium 10mg 1%
Iron 3mg 16%
Potassium 2232mg 47%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Tajadas are sweet-savory strips of ripe plantain that have been fried until golden and caramelized. The word tajada means "slice," and to make tajadas the plantain is cut lengthwise into long strips. Tajadas are often served as a sort of garnish alongside a full plate of food, such as pabellon criollo.

Choose ripe plantains for this dish. They look almost black on the outside and are sweeter and less starchy than the green ones.

Ingredients

  • 4 medium plantains

  • 1/4 cup vegetable oil

  • Salt, to taste

Steps to Make It

  1. Gather the ingredients.

    Fried Ripe Plantain Strips ingredients

    The Spruce / Julia Hartbeck

  2. Use a sharp knife to cut the pointy tips off of each end of the plantains.

    cut the pointy tips off of each end of the plantains

    The Spruce / Julia Hartbeck

  3. Score cuts through the skin down the length of the plantain in several places.

    Score cuts through the skin down the length of the plantain

    The Spruce / Julia Hartbeck

  4. Peel the skin off the plantains, then slice each one in half lengthwise.

    Peel the skin off the plantains, then slice each one in half lengthwise

    The Spruce / Julia Hartbeck

  5. Slice each piece in half lengthwise again, resulting in 4 long slices from each plantain.

    slice each plantain into four long pieces

    The Spruce / Julia Hartbeck

  6. Heat the oil in a heavy skillet over medium heat and fry the plantain slices until dark golden brown on each side.

    fry plantain pieces in a skillet with oil

    The Spruce / Julia Hartbeck

  7. Drain the slices on a paper towel and sprinkle with salt. Serve warm and enjoy.

    fried plantain pieces on a paper towel lined baking sheet

    The Spruce / Julia Hartbeck