Plantain croutons are a great grain and gluten free alternative to regular croutons. Perfect for salads, the base of a hash or a side dish for any meal. They are quick to make and perfect for meal prep.
What ripeness should I use to make plantain croutons?
The ideal ripeness would be a green plantain. They are starchier, get crispier and will hold up to the salad dressing more. If the plantain has a bit of yellow in it that’s ok, just don’t use yellow or completely ripe plantains. They will not get as crispy as we need in a salad.
Can you make these ahead?
They sure can! They will store up to a week in the fridge in an airtight container. If adding to a salad, then I would recommend reheating them in an air fryer or skillet on medium heat for a few minutes to take the chill off but not get them hot.
Can these croutons be made in the air fryer or oven?
Absolutely. If cooking in an air fryer or oven, preheat to 400 degrees Fahrenheit and spray the liner with cooking oil. Cook for 7-10 minutes, shaking halfway through. Cooking them in the air fryer will have a bit of a different texture on the inside but will still be crispy just like cooking them in a skillet.
Things to know about these plantain croutons:
- Plantains should not be left unattended. Keep a close eye and stir/shake them frequently as they can go from fine to burned in a second.
- If you can, use coconut oil to pan fry these. If you don’t have coconut oil, avocado oil works great.
- When cutting the plantain, remember they will shrink as they cook. Cut them slight bigger to compensate for the shrinkage.
What recipes go well with these croutons?
Try eating them with this Jerk Chicken Cesar Salad, Jerk Bacon or use them as a base in this Plantain Hash.
- 1 Cutting board
- 1 Chef knife
- 1 Large skillet
- 1 Mixing bowl
- Measuring spoons
- 1 Wooden spoon
- 1 green plantain peeled and diced
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp coconut oil melted
- 3-4 TBSP coconut oil for frying
- Add plantain, salt, garlic and onion powder, 1 tsp melted coconut oil to a bowl and mix to combine.
- Heat a large skillet on medium heat. Once heated, add remaining coconut oil.
- Once oil is heated, add in seasoned plantain in a flat layer and fry, stirring occasionally.
- When golden (7-10 minutes) remove to a paper towel lined plate to drain.
- Serve as desired or store in an airtight container for up to a week.
Feel free to leave the seasoning out and 1 tsp oil to make it plain. ⠀
You can also add herbs halfway through cooking.⠀
Plantains shrink a bit while cooking. Keep that in mind when prepping your plantain.
This recipe can be doubled and tripled.
If cooking stovetop, do not leave unattended. Not even for a minute or you may miss your plantains and they burn.
You can enjoy as a snack or side dish.
2 thoughts on “Plantain Croutons”
[…] Green plantains are the perfect ones to use to make croutons. If it has a little yellow in it that’s fine. The riper they get the less crispy they will be. I would also recommend cutting them smaller to ensure they get really crispy. Check out the full recipe here. […]
[…] for other plantain recipes? You may like the recipe for Plantain Croutons, Jerk Chicken Caesar or Plantain […]