I’ve been obsessed with these grilled plantain fries for months now, so I knew I had to finally share this easy recipe with you! I’ve made these multiple times in my oven, but knowing just how hot it is in the middle of summer, I decided to try them on the grill! They worked perfectly and made for even less cleanup! Who doesn’t love having fewer dishes?!
If you don’t have an outside grill you can easily make these in the oven! Simply follow the same directions below, but instead of grilling the plantain fries, bake them on a baking sheet for 15 minutes at 425 degrees. Flip the fries and bake for another 10 minutes, or until they’re golden brown. Directions don’t get much easier than that!
I may actually like these more than regular potato fries…and I LOVE regular fries! They’re crisp on the outside, soft on the inside…perfection! They’ll last about a week in your fridge, so I always make a huge batch (usually 6 plantains) so that I have healthy carbs ready to go for quick meals!
I absolutely love these grilled plantain fries dipped into my Chipotle Aioli, and served with my Ceviche Salad With Mango Vinaigrette. I’ve also been eating them with Fork In The Road grass-fed beef hot dogs, the best non-creepy hot dogs I’ve found! I’m kinda on a kick with those hot dogs right now… 😉 These plantain fries are so soooo good, your whole family will love them!
Grilled Plantain Fries
- Preheat your grill to medium high heat. Peel your plantains and cut them in half, width-wise. Cut each half into fries, whatever your desired thickness is. I cut each plantain half into 6 fries.
- Toss the plantains in a bowl with the melted coconut oil, ghee, or avocado oil. Place the plantains sideways onto your grill, so that they don't fall through, and cook until they begin to brown, approximately 5-6 minutes per side. Season with sea salt, dip into my chipotle aioli, and enjoy!
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