Baked Bacon-Wrapped Plantains with Maple Mustard Dip

Does wrapping things in bacon not make everything more enticing? Put bacon around any vegetable and watch your non-veggie eaters finally get interested.

These Baked Bacon-Wrapped Plantains are autoimmune paleo (AIP) approved, although the Maple Mustard Dip is not (due to the mustard).

Let me walk you through just how easy these little bites are to make! Eat these sweet and salty bites for lunch or serve to guests as an appetizer or a brunch item. No matter how you eat them, bacon and plantains are taste and textural soulmates!

Before you begin, you will preheat the oven to 375°F. Line a baking sheet with parchment paper.

Set up a chopping and assembling work space, like on a large cutting board.

Peel the plantains (I chose to use sweet plantains, which are black or look like bananas that are starting to get too ripe). The sweetness contrasts with the salty bacon, and that is just SO GOOD. The peel is tougher than bananas, so to remove it, take a knife and run it all the way down and peel it away with your fingers.

Next, cut the plantains at an angle, cutting at about 1/2 inch thick. Start slicing some bacon strips in half. (I would do this in batches and cut more as you need it depending on how many plantain bites you have).

Time to assemble! Wrap a piece of bacon around a piece of plantain and place on the baking sheet. Continue until all plantain bites are wrapped up!

Set a timer for 15 minutes. When it goes off, flip with tongs and set the timer for another 10 minutes. 

While these are cooking, make the dip by combining the mustard, maple syrup, cinnamon, and garlic powder. Voila!

See how incredibly easy these are?! And if you haven’t cooked with plantains before (like me), this recipe is not only healthy and tasty, but any level cook can prepare it.

How do you like to eat plantains? I can’t wait to cook these more!

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