Tostones (Fried Green Plantains

• Vegan
• Gluten free
• Paleo

• Produce

  • 2 Plantains, large green

• Baking & Spices

  • 1 tsp Garlic salt

• Oils & Vinegars

  • 1/4 cup Coconut oil

Found on realfoodwithdana.com

Description

Ingredients

• 2 large green plantains
• ¼ cup coconut oil, divided
• 1-2 tsp garlic salt (depending on how salty you like them!)

Directions

• Set up your work station: a large cutting board next to the stove, a medium sized skillet, a wooden spatula for smashing the plantains, and a small cookie sheet (or plate) prepared by sprinkling garlic salt all over it.
• Prepare the plantains for frying: cut off each end, then make a slit down the length of the entire plantain and peel back the skin. You may need to use a knife to remove any remaining parts of the skin still on the plantain.
• Cut the plantains into ½ - ¾ inch slices.
• Heat a medium sized skillet with 2 Tbsp coconut oil over medium heat for 2 minutes, to allow the oil to get hot.
• Once the oil is ready, carefully slide the plantains down the side of the skillet so you don’t splash yourself with oil.
• Cook the plantains for 2 minutes on the first side, until golden brown. Use a fork to turn each plantain over. I like to use the side of the pan to help me flip them. Cook an additional 2 minutes on the second side.
• Remove the plantains to a cutting board or plate on the side, add an additional 2 Tbsp oil to the pan, then turn OFF the heat.
• Use the back of a wooden spatula (or bottom of a glass jar) to flatten the plantains until they’re about ¼ inch thick.
• Turn the heat back on the pan, and add an additional 2 Tbsp coconut oil.
• Slide the plantains back in, and cook for about a minute to a 1 minute 30 seconds on both sides, until they’re even more golden brown and delicious. You may need to do this in two batches depending on the size of your pan.
• Once they’re finished cooking, remove the plantains immediately to the cookie sheet and toss the tostones with garlic salt.
• Eat up!