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Air Fryer Plantains with Cilantro Crema

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Air Fryer Plantains with Cilantro Crema

Plantains, also known as the “cooking banana,” are popular in Latin America countries, as well as in parts of Asia, Africa, and India. The air fryer cooks the plantains not only quickly and easily but also makes them crispy on the outside, leaving them with a soft chewy center. They are delicious on their own, but the tangy cilantro crema makes for a perfect pairing.

Ingredients

Servings  4   Serving Size   1/2 plantain plus heaping 1/4 cup crema

Crema

  • 1/2 cup fat-free Greek yogurt
  • 1/2 cup chopped, fresh cilantro
  • 2 tablespoons lime juice
  • 1 tablespoon light mayonnaise
  • 1 teaspoon garlic powder

Plantains

  • 2 medium ripe plantains, peeled and cut crosswise each into 12 or 16 pieces (about 1-inch) (see Cooking Tip)
  • 1 teaspoon canola or corn oil and 1 teaspoon canola or corn oil, divided use
  • 1/4 teaspoon salt

Directions

Tip: Click on step to mark as complete.

  1. If using a basket-style air fryer, preheat the air fryer to 350°F. If using a toaster-style air fryer, preheat the air fryer to 325°F.
  2. In a food processor or blender, process the crema ingredients until smooth. Set aside.
  3. Put the plantains in a medium bowl. Stir in 1 teaspoon oil, tossing to coat.
  4. Arrange the plantains in a single layer in the air fryer basket or on the air fryer rack. (Don’t overcrowd; work in batches as needed.) If using a basket-style air fryer, cook for 10 minutes. If using a toaster-style air fryer, cook for 5 minutes.
  5. Do not turn off the air fryer. Transfer the plantains to a cutting board. Using a flat-bottomed cup, pastry cutter, or spatula, flatten the plantains to 1/2 inch thick. Return the plantains to the bowl. Add the salt and remaining 1 teaspoon oil, gently tossing to coat.
  6. Return the plantains to the air fryer basket or rack. Cook for 5 minutes, or until the plantains are golden brown.
  7. Serve with the cilantro crema.

Cooking Tip: To peel a plantain, you will need a cutting board and a sharp paring knife. (The peel comes off easiest if the plantain is at room temperature.) Cut off the ends of the plantain and discard the tips. Using the tip of the knife, slit the peel along the length of the plantain. Cut only as deep as the peel is thick. Working in sections, use the knife to loosen the peel from the flesh, moving it from side to side.

Cooking Tip: Ripe plantains will have mostly black skin with a few yellow patches. When you press the peel, the plantain should feel soft but still have some firmness. Fully ripe plantains are sweet and almost creamy in texture when cooked. If you’re looking for a sweeter flavor, let the plantains ripen until the peel is almost entirely black. If you cannot find ripe plantains in the store, put the green plantains in a brown paper bag and seal the bag tightly, placing it on the kitchen counter. To ripen plantains faster, add an apple or banana to the bag. The plantains will ripen within a few days.

Nutrition Facts

Air Fryer Plantains with Cilantro Crema
CaloriesCalories
160 Per Serving
ProteinProtein
4g Per Serving
FiberFiber
2g Per Serving

Nutrition Facts

Calories 160
Total Fat 3.5 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 1.5 g
Cholesterol 2.5 mg
Sodium 193 mg
Total Carbohydrate 31 g
Dietary Fiber 2 g
Sugars 15 g
Added Sugars 0 g
Protein 4 g

Dietary Exchanges
2 starch, 1/2 fat

 
Plantains, also known as the “cooking banana,” are popular in Latin America countries, as well as in parts of Asia, Africa, and India. The air fryer cooks the plantains not only quickly and easily but also makes them crispy on the outside, leaving them with a soft chewy center. They are delicious on their own, but the tangy cilantro crema makes for a perfect pairing.

Nutrition Facts

Air Fryer Plantains with Cilantro Crema
CaloriesCalories
160 Per Serving
ProteinProtein
4g Per Serving
FiberFiber
2g Per Serving
×
Calories 160
Total Fat 3.5 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 1.5 g
Cholesterol 2.5 mg
Sodium 193 mg
Total Carbohydrate 31 g
Dietary Fiber 2 g
Sugars 15 g
Added Sugars 0 g
Protein 4 g

Dietary Exchanges
2 starch, 1/2 fat

Ingredients

Servings  4   Serving Size   1/2 plantain plus heaping 1/4 cup crema

Crema

  • 1/2 cup fat-free Greek yogurt
  • 1/2 cup chopped, fresh cilantro
  • 2 tablespoons lime juice
  • 1 tablespoon light mayonnaise
  • 1 teaspoon garlic powder

Plantains

  • 2 medium ripe plantains, peeled and cut crosswise each into 12 or 16 pieces (about 1-inch) (see Cooking Tip)
  • 1 teaspoon canola or corn oil and 1 teaspoon canola or corn oil, divided use
  • 1/4 teaspoon salt

Directions

Tip: Click on step to mark as complete.

  1. If using a basket-style air fryer, preheat the air fryer to 350°F. If using a toaster-style air fryer, preheat the air fryer to 325°F.
  2. In a food processor or blender, process the crema ingredients until smooth. Set aside.
  3. Put the plantains in a medium bowl. Stir in 1 teaspoon oil, tossing to coat.
  4. Arrange the plantains in a single layer in the air fryer basket or on the air fryer rack. (Don’t overcrowd; work in batches as needed.) If using a basket-style air fryer, cook for 10 minutes. If using a toaster-style air fryer, cook for 5 minutes.
  5. Do not turn off the air fryer. Transfer the plantains to a cutting board. Using a flat-bottomed cup, pastry cutter, or spatula, flatten the plantains to 1/2 inch thick. Return the plantains to the bowl. Add the salt and remaining 1 teaspoon oil, gently tossing to coat.
  6. Return the plantains to the air fryer basket or rack. Cook for 5 minutes, or until the plantains are golden brown.
  7. Serve with the cilantro crema.

Cooking Tip: To peel a plantain, you will need a cutting board and a sharp paring knife. (The peel comes off easiest if the plantain is at room temperature.) Cut off the ends of the plantain and discard the tips. Using the tip of the knife, slit the peel along the length of the plantain. Cut only as deep as the peel is thick. Working in sections, use the knife to loosen the peel from the flesh, moving it from side to side.

Cooking Tip: Ripe plantains will have mostly black skin with a few yellow patches. When you press the peel, the plantain should feel soft but still have some firmness. Fully ripe plantains are sweet and almost creamy in texture when cooked. If you’re looking for a sweeter flavor, let the plantains ripen until the peel is almost entirely black. If you cannot find ripe plantains in the store, put the green plantains in a brown paper bag and seal the bag tightly, placing it on the kitchen counter. To ripen plantains faster, add an apple or banana to the bag. The plantains will ripen within a few days.
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This recipe is adapted with permission from The New American Heart Association Cookbook, Centennial Edition. Copyright ©2024 by the American Heart Association. Published by Rodale Books, an imprint of Penguin Random House LLC. Available from booksellers everywhere.

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