For the past couple of years, I’ve been head over heels for plantains…especially in chip form. I used to eat the Trader Joe’s plantain chips but I got tired of those and just didn’t think they were as healthy as I was looking for. I saw some other Whole30 peeps on Instagram making Tostones (the Spanish name for fried plantains) and I knew I needed to try making these myself. I like how they aren’t as hard as the plantain chips you’d find in the store. They still get crispy but are thicker and stay just a bit soft on the inside. I love to dip mine in guacamole.
I’ve included the Whole30 recipe below as well as step by step photos and videos. They are a bit labor intensive, considering they are fried twice, but if you make a big batch at one time then you’re good to go for awhile.
I’d love to see what you eat your tostones with! Tag me in your Whole30 pics! @iamthefitbaker
Whole30 Twice Fried Plantains
Green Plantains (find these by the bananas in your local grocery store)
Organic coconut oil
That’s it! Let’s get cooking…or should I say frying!
Make sure to get green plantains. They are firmer and will work better. Cut off both ends of the plantain. Then run your knife down the peel multiple times. Then peel the plantain. Note: this is not like peeling a banana. It will be a struggle.
Cut the plantain into rounds as shown
Click below for a quick video
How to Peel a Plantain
This is the coconut oil I use. It’s a great deal at Costco. Scoop about 1/4 cup in a skillet (preferably cast iron) and let it melt on medium high.
Once the coconut oil has melted, place your sliced plantains in the skillet. Turn them after about 2 minutes or until they become just a touch brown and cook another 2 minutes. You just want to get them soft enough to smash easier later.
Once they have browned a bit, place them on a paper towel to cool.
Click the link below for a quick video
Browning the plantains
After the plantains have cooled, you’re going to smash them! So grab a small plate or you can use the bottom of a glass cup. Set one plantain on the cutting board and place the plate on top. Then you’re going to apply pressure and turn it to the right until it’s smashed flat. You may have to use a knife to scrap the flattened plantain off your plate. The key here is to only turn one direction. Don’t turn it back and forth or you’ll have a demolished plantain! No bueno. 🙂
Check out the link below for a quick video
You’ve made it to the last step! Hooray! You’re about to taste the fruits of your labor!
Add the flattened plantains to the hot coconut oil and fry until browned on each side…about 1 minute each side. It depends on how crispy you want them. Obviously, cook longer if you desire a crispier chip. You may have to add coconut oil to the pan as you continue frying all the plantains. Transfer the fried plantains to a paper towel again. While still warm, salt them and squeeze some fresh lime juice on them and give ’em a good toss.
Click below for a quick video
Twice Fried Plantain
You officially made tostones! Good work! And now for the best part! Eating them! Whip up some Whole30 approved guacamole or pull out the salsa or eat them straight up…whatever floats your boat. 🙂 I think they are best served slightly warm. They will get a bit soggy in the fridge, but just pop them in a toaster oven for a minute and they’ll crisp right up.
I hope you enjoy this recipe! Feel free to share it with your friends and family…especially those on the Whole30.
Tag me in your posts @iamthefitbaker