I first encountered plantains as fried sweet plantains when I was in Costa Rica. They were amazing! I didn't try plantains again until I started the Autoimmune Protocol and I came across tostones. Now I'm obsessed! If you've never heard of tostones, they are twice fried green plantains. They're the perfect starchy component to any meal or make the perfect snack paired with some avocado!
For this recipe you'll need:
- Green plantains
- Coconut oil, lard, or your cooking oil of choice.
- Sea salt
- Plate/mug/something flat to smash the plantain slices with
You want your plantains to be green. If they start to yellow, the tostones won't hold up very well (trust me I've tried it).
To peel the plantain, cut off the ends and score down the peel (try not to cut into the actual plantain here). I use my thumb to pry the peel off.
Cut into about 1" slices
Heat your pan over medium heat with your cooking oil of choice. Here I'm using my cast iron and some coconut oil. Make sure you have a good layer of oil to cover the bottom of the pan. Add your plantain slices, careful not to overcrowd them.
Cook on each side for a few minutes. You just want them to be a golden yellow color.
Remove from the oil and smash. I used a small tea saucer here. If the plantains stick, just use your knife to carefully get them off.
Return the smashed slices to the pan and cook until golden brown. About 2 minutes on each side.
I fry once and smash a bunch of plantain slices and store them in the fridge (for a few days) or in the freezer between layers of parchment paper. I fry them for the second time when I'm ready to eat!
Serve with avocado slices, as a side for any meal, or make some nachos!
- 2 green plantains
- Coconut oil
- Sea salt