Tostones! Have you ever tried them?! Well, now is your chance. They are plantains, cut into slices, fried, then smashed down and fried again...Can you say YUMMY?! These are one of those "Whole30 Compliant" recipes that are frowned upon...But hey, they're still compliant! My favorite way to eat these beautifully golden brown tostones is dipped in salsa and guacamole. So good. A fun twist on the classic side of tortilla chips and salsa that you need to try in your kitchen ASAP!
ngredients:
1 green plantain, sliced into 1/2 inch thick rounds
6 tbsp olive oil (more depending on how big your pan is)
Salt to taste
Optional Ingredients:
Guacamole for dipping
Salsa for dipping
Additional Supplies:
Paper Towels
Wire cooling rack
Directions:
Heat oil in a skillet on med/hi heat. The oil should cover the bottom of the skillet in a thin layer.
Slice the plantain into 1inch thick coins/rounds.
Once the oil is hot, using tongs, place each sliced plantain into the skillet. Fry for 1½ - 2 minutes, then flip each plantain over and cook the other side for an additional 1½ - 2 min.
Remove all of the plantains from the skillet (DO NOT TURN OFF THE HEAT) and place them on a plate or cutting board. Using a round, flat surface (like the bottom of a cup), gently press down on each plantain, flattening it so it is about ½ inch thick.
NOTE: Do not press down and completely smash each plantain or else it will fall apart. You want it to remain in 1 piece.
NOTE: To prevent sticking while smashing your plantains, cut out a square of parchment paper and place between the cup and the plantain as you smash each one.
Carefully, using a spatula, place each plantain back into the hot oil and let cook for 30 seconds - 1 min per side until golden brown. Remove from skillet and let cool on a wire rack or on top of paper towels. Immediately after you remove the plantains, sprinkle each one with a little bit of salt. Serve!
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2-4 servings
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