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Air Fryer Plantains (Maduros and Tostones)

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Two classic Latin plantain dishes made in the air fryer: sweet caramelized maduros from very ripe black-skinned plantains, and crispy double-fried tostones from firm green plantains.

Ingredients

Scale
  • For the Maduros (Sweet Plantains):
  • 2 very ripe plantains (skin mostly or fully black)
  • 1 tsp olive oil or avocado oil cooking spray
  • Pinch of salt
  • Optional: 1/2 tsp brown sugar, pinch of cinnamon, lime wedge for serving
  • For the Tostones (Crispy Green Plantains):
  • 2 green plantains (firm, green skin)
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp garlic powder (optional)

Instructions

  1. Maduros — Prep: Peel the ripe plantains and cut on a diagonal into 1/2-inch slices. Toss lightly in oil or spray the basket and tops of slices.
  2. Maduros — First Cook: Arrange in a single layer in the air fryer basket without overlapping. Air fry at 370°F for 12 minutes, flipping at the 6-minute mark.
  3. Maduros — Finish: Maduros are done when deeply golden-brown on both sides and edges begin to darken. Immediately squeeze fresh lime juice and sprinkle with salt. Serve hot.
  4. Tostones — Prep: Score the tough green plantain skin lengthwise and peel back in sections. Cut into 1.5-inch rounds and toss with half the oil.
  5. Tostones — First Cook: Air fry rounds at 375°F for 6 minutes.
  6. Tostones — Smash: Remove immediately while hot. Smash each round with the flat bottom of a glass until about 1/2-inch thick. Work quickly — they firm up as they cool.
  7. Tostones — Second Cook: Spray or brush smashed pieces with remaining oil on both sides. Return to air fryer at 400°F for 10 minutes, flipping at the 5-minute mark, until golden and crispy at the edges.
  8. Tostones — Finish: Salt immediately while hot so the salt sticks. Serve with garlic mojo, avocado, or pico de gallo.

Notes

Use plantains with skin at least 70–80% black for maduros — under-ripe plantains will not caramelize. If skin is still mostly yellow, leave on the counter 2–4 more days.

For tostones, the smash step is not optional and must happen immediately after the first cook while the rounds are still hot and pliable — they crack if they cool first.

Do not overlap pieces in the basket; overlapping causes steaming instead of caramelization or crisping.

For maduros, 370°F is the sweet spot — higher temperatures burn the sugars before the interior softens, lower temperatures eliminate caramelization.

Find it online: https://airfrycentral.com/air-fryer-plantains/