Holy Tostones!

I’m a recent tostones convert. Plantains aren’t something that I’ve ever cooked with-I’m not a fan of the texture of bananas. However, great news, green plantains are not sweet and don’t taste like bananas even though they are a very firm banana. In the spirit of adding new recipes to my culinary repertoire (doesn’t that sound fancy and almost like I know what I’m doing?!), I set out to try them. If you haven’t tried them, now’s the time. These are Whole30 game changer and sure to impress anyone you’re cooking for.

Walking into the grocery store, I thought I’d grab a few and be on my merry way, until I got to the plantain section and saw that they were different coloured ones. Fortunately, there was someone who was picking some out. She looked like she knew what she was doing so I asked her how to pick a plantain. English was her second language and she wasn’t comfortable answering me.

However, I said the magic word ‘Tostones’, her face lit up and it was game on. YES! She showed me which ones to get and called her husband over to translate for her and add his own directions too.


I got the run down, not once, but twice and by the end of it, I became a tostones pro thanks to this wonderful couple. With my marching orders in hands, I went home to make them. Here’s how:

First off, make sure you buy the GREEN plantains, the greener the better. You’ll need:

Kitchen Stuff That You’ll Need:

  • A cutting board
  • A plate with a paper towel on it
  • Tongs or something to flip them over
  • A thick glass or something else to squish them

Ingredients:

  • GREEN plantains. The greener the better. Get at least 5! (I know I’m saying it over and over again but it’s kinda important that they’re green–there, said it again!)
  • Olive oil
  • Salt

Instructions:

1) Cut off the end of the plantains and score the ends and the sides with a knife. From there, start pulling the peel off. The peels are hard and won’t peel off like a banana.

2) Cut in coins or on a slant anywhere from 3/4″ to 1″ thick.

3) Cover your pan in enough oil to coat the bottom of it. Don’t be afraid to be generous! Place plantain slices in pan for a couple of minutes then flip to the other side for a couple of minutes more. They should be the colour of a light golden brown.

4) Once done, take them out of the frying pan and (here’s where the magic starts to happen), squish them. I like mine more on the thinner side so when I squish them with the bottom of the glass, I sometimes end up getting them unstuck by running a knife in between the glass and plantain.

5) Make sure the pan has enough oil to cover the bottom of the pan and pan fry your squishy little plantains until they are a nice golden brown.

6) Put them on your paper towel covered plate and salt! Done!

There are two sauces that I LOVE with these. Eat the Gain’s Spicy Chimichurri Sauce and Paleo Gluten Free’s Creamy Avocado Cilantro Lime Dressing.

I’ve been asked a lot where I got the little serving basket. Alas, it was at Stokes (I LOVE this store!) in Canada but it can’t be ordered outside of Canada. You can get something similar without the attached dipping bowl here. I have two kids so I’m not above buying something fun to serve something new in because sometimes it’s all about the presentation! That’s why this is in my Amazon shopping cart…a cart in my cart.

Try these out and let me know how they turn out and challenging yourself to try something new in the produce aisle.

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