It's probably obvious to you that I love potatoes (hello, hi, here too). The funny thing is, I used to hate them as a kid. I wouldn't eat baked potatoes, and didn't even really like fries. Mashed potatoes are a different story, but who doesn't like those??
Plantains, on the other hand, were unknown to me until I moved to New York City. All of the bodegas sold little bags of plantain chips, which I never bought because I didn't really know what they were. It's a shame really, because they turn out to be a super delicious, whole food, grain-free source of carbohydrates.
Now I love plantain chips! They're my favorite (well maybe 2nd favorite now that Siete tortilla chips exist) corn-free tortilla chip substitute. They're perfect in guacamole, salsa, or even my Creamy Spinach Artichoke Dip. But Tostones? Hold the presses! They're really a plantain reaching it's full potential. They're crispy on the outside, and soft on the inside like the perfect french fry. They're great with a whole myriad of dips and sauces, and can even support things like chicken salad.
These are definitely best when they're fresh and hot, but they can be successfully re-warmed in a toaster oven, or probably in a pan on the stove. I often think that "deep frying" food is not worth it for me, it's just too messy and uses SO MUCH of my precious oil. This version doesn't use too much oil, it's a pretty shallow fry, and not really messy at all. This simple snack only requires 3 ingredients, so you've got to give it a try!
2 green plantains, peeled
1/3c refined coconut oil
pinch of salt
- Heat a 12 inch skillet over medium-high heat and add the coconut oil.
- Using a sharp knife, peel back and cut off the outside peel of the plantains. Then, slice each plantain into 1 inch thick rounds.
- Set the plantains into the oil on one of the flat sides. Don't disturb them, allow them to cook until they're golden brown, then flip to the other flat side. Cook until the 2nd side is also golden, about 8 minutes total. This may take a couple batches.
- Remove the plantains to a paper towel (leaving the oil in the pan). Using the flat bottom of a glass or other flat surface, gently smash each plantain until they're about 1/4 inch thick.
- Put the smashed plantains back into the oil for a second fry until they're lightly browned and crispy on both sides again, about 5 minutes total. Add some more oil if your pan is becoming dry.
- When the tostones are done, move them to a paper towel to drain. While they are still warm, sprinkle them wth a generous pinch of salt, and serve with your favorite dip.
If you make this tasty snack, post a picture to Instagram and tag me with #ideatthatfoodtoo. I love seeing your creations! Or, Pin the picture below to keep this recipe for later.