Description
Ingredients
Scale
- 2 plantains, slightly green
- 1/4 cup coconut oil
- salt to taste
Instructions
- Peel and cut the plantains ( see step by step images above on the post). Start by cutting the ends. Run a pairing knife through the length of the plantain, separate the skin and remove the plantain. Cut it into 1-inch slices
- Heat the coconut oil in a pan.When hot, fry the plantain slices over medium-high heat, 2-3 minutes per side or until, golden. Make sure you watch them carefully, so they don't burn
- Remove from heat and set them aside until they're cool enough to handle
- Place the plantain slices on a cutting board. With a heavy-bottomed glass, press slightly on each slice to smash them
- Cook the plantains again on the same frying pan for another 2 minutes per side, or until golden brown.
- Season with salt to taste. You may also season with chili-lime seasoning, Old Bay seasoning, or cayenne pepper
- Prep Time: 10
- Cook Time: 5
- Category: Appetizer
- Method: pan-fry
- Cuisine: Latin
Nutrition
- Serving Size: 2 Tostones
- Calories: 50
- Sugar: 3.7
- Sodium: 50
- Fat: 2.4
- Saturated Fat: .3
- Unsaturated Fat: 1.9
- Trans Fat: 0
- Carbohydrates: 7.9
- Fiber: .6
- Protein: .3
- Cholesterol: 0