Bacon Wrapped Plantains

Plantains with a touch of heat, wrapped in bacon and sprinkled with delectable spices. An easy and delicious appetizer, snack, or breakfast.

Course Appetizer, Breakfast, Snacks

Cuisine American

Diet Gluten Free

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 95kcal

Author Imma

Preheat oven to 400℉ (205℃).
Cut both ends off the plantain with a sharp knife to make peeling easier. Make a shallow slit down the long seam of the plantain just as deep as the peel. Remove the peel by pulling it back.
Cut in half crossways, then cut in half lengthways and each half in half again for 8 strips per plantain.
Take a half slice of bacon and wrap it around the middle of each strip, then add a drop of hot sauce if desired. Tuck the bacon ends underneath the plantain strip or secure it with a toothpick.
Lay the wrapped plantain strips on a baking sheet with the bacon seam-side down. Sprinkle with your chosen spice mix. Repeat until all the plantain strips are done.
Line the baking sheet with foil and top with a wire rack. Arrange plantain strips in a single layer. While the plantains bake, the fat will drip to the bottom of the baking pan.
Bake until cooked through and the bacon is crispy, about 20 minutes. The time will depend on the size of the plantains.
Take them out of the oven and serve with your favorite hot sauce. They also make a great breakfast.

The best plantains for this recipe are ripe (yellow with a few black spots and still firm) but not overly ripe. Overly ripe plantains with black skins are better for other recipes because they'll fall apart and get mushy. And green plantains are too hard for this recipe.
You can roast the plantains on a rack on the baking sheet or roast them directly on the baking sheet. I prefer using a rack because the bacon fat drips down for crispier, less greasy results.
The spice mix I use depends on my mood and whatever I have on hand. Jerk, berbere, Cajun, sazon, and Mexican chili powder all amp up the overall flavor.
If you want to turn up the heat even more, use siracha, Caribbean hot sauce, or African pepper sauce to add some heat and flavor to the plantains.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.