Air Fryer Sweet Caribbean Plantain Chips with Spicy Mango Salsa
Thin air-fried ripe plantain slices served with mango, jalapeno, red onion and lime salsa. Crispness varies with ripeness and slice thickness. Estimated timing (not kitchen-tested): preparation 15 minutes; cooking 30 minutes; additional elapsed time 15 minutes; total about 60 minutes. Assumes two cooking batches; allow more time if your pan, oven or basket needs additional batches. Additional time includes the relevant cooling, chilling, soaking, marinating or resting stages. Cooling varies with room temperature and portion size. Includes about 5 minutes of air-fryer preheating. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.
Ingredients
- 2 large ripe plantains (yellow with some black spots)
- 1 tablespoon coconut oil, melted
- ½ teaspoon sea salt
- ¼ teaspoon smoked paprika
- 1 large ripe mango, peeled and diced
- 1 small jalapeño, seeds removed and finely chopped
- ¼ cup finely chopped red onion
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon fresh lime juice
- 1 teaspoon honey or agave syrup (optional for extra sweetness)
- Pinch of sea salt for salsa
Instructions
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Preheat your air fryer to 350°F (175°C) for 3-5 minutes while preparing the plantains.
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Peel the plantains and slice thinly (about ⅛ inch) using a mandoline or sharp knife for even chips.
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Toss plantain slices with melted coconut oil, sea salt, and smoked paprika until evenly coated.
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Arrange slices in a single layer inside the air fryer basket; cook in batches to avoid overcrowding.
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Air fry at 350°F for 12-15 minutes, shaking the basket every 5 minutes for even crispness. Watch closely in the last few minutes to prevent burning.
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Meanwhile, prepare the spicy mango salsa by combining diced mango, jalapeño, red onion, cilantro, lime juice, honey or agave (if using), and a pinch of salt in a bowl. Mix gently.
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Remove the chips when golden and crisp, letting them cool slightly to firm up.
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Serve plantain chips warm or at room temperature with the fresh spicy mango salsa for dipping or topping.
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Keep salsa separate and refrigerate promptly in a covered container for up to 2 days. Store completely cooled plantain chips separately in an airtight container for up to 2 days; they may soften.
Recipe guidance
Crispiness Control
Pat the ripe plantains dry, avoid crowding, and use only a light coat of oil or sauce before cooking. Add wet sauces near the end when you want the outside to stay crisp.
Timing note
Allow for preparation, preheating, 12-15 minutes per batch and cooling. Multiple single-layer batches add time.
Storage
Keep salsa separate and refrigerate promptly in a covered container for up to 2 days. Store completely cooled plantain chips separately in an airtight container for up to 2 days; they may soften.
FAQ
- Can I make Air Fryer Sweet Caribbean Plantain Chips with Spicy Mango Salsa ahead of time?
- You can prep the ingredients and seasoning ahead, but air fry close to serving for the best texture.
- How do I keep this recipe from turning soggy?
- Cook in a single layer, leave space for airflow, and avoid adding too much oil or sauce before the food has crisped.
- Can I adjust the seasoning?
- Yes. Keep the same cooking method and adjust salt, spice, herbs, citrus, or sauce to match your taste.
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