Sweet, savory, and just a little bit addictive, these bacon-wrapped plantain bites are the kind of appetizer that disappears from the plate before you even sit down. Ripe plantains — the ones with yellow skins going spotty black — turn buttery and caramelized in the oven, making them the perfect contrast to crispy, deeply browned uncured bacon. The whole thing comes together with coconut oil, a pinch of turmeric and ginger, and a finishing drizzle of honey that ties every bite together beautifully. Following the Autoimmune Protocol means navigating a surprisingly long list of off-limits ingredients, and party food is often the hardest category to crack. This recipe keeps things clean by relying on uncured, sugar-free bacon with no added spices, AIP-compliant seasonings, and a short, easy-to-verify ingredient list — no nightshades, no grains, no seed-based spices. The toothpick-and-bake method means you get that satisfying crunch without any frying or complicated technique. Serves 4, and honestly, you may want to double the batch.
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AIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~3/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
In a medium bowl, toss the plantain rounds with the melted coconut oil, turmeric, ginger, and sea salt until evenly coated.
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