Twice Fried Plantains (Tostones)

Twice Fried Plantains (Tostones)

After making Cuban Sandwiches on plantain buns from Primal Cravings, we were left with a few extra plantains in my kitchen––since my brothers wanted no part of them and we ended up scaling the bun recipe down, post grocery shopping. I never really worked with plantains prior to cooking that recipe and I had no idea what to do with the leftover fruit. After some googling I decided to make plantain chips, and then I discovered tostones. They're plantain chips that are fried twice––they're like the waffle fries of plantains, ok, not really, but that's what they make me think of. These are a great side to any meal or just as a snack as plantains are full of nutrients. I love these with some guacamole or added to a taco salad for some extra crunch!

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Twice Fried Plantains (Tostones)

Prep Time: 5 min Cook Time: 10-15 min Total Time: 15-20 min Serves: 4-6

Ingredients

  • 2 green plantains

  • coconut oil, for the pan

Preparation

  1. Heat a cast iron skillet to medium-high heat.

  2. Peel your plantains, by slicing off ½” off the top and the bottom, then making a slit down the length of the entire plantain––cutting only the green skin, trying not to cut into the fruit. Slice plantains, preferably using a mandolin, about ½-¾” thick.

  3. Fry plantain slices until they are a light golden brown on each side. Remove from the skillet.

  4. Smash and flatten the fried plantain slices using the bottom of a flat plate or mug. Place the smashed plantain chips back into the cast iron skillet and re-fry each side for another 2-3 minutes. Remove from skillet.

  5. Let the plantain chips cool in a bowl, uncovered, and serve. These would go great with some mango-avocado salsa!

  6. Please note, placing the chips in an airtight container before they have completely cooled will cause them to become soggy!

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