Tostones (Fried Green Plantains)
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If I had to pick my all-time favorite side dish, I’d have to go with french fries. I was unreasonably obsessed with them as a kid, often not eating the rest of my meal because I’d shovel the side of fries into my mouth first thing and then run out of room for whatever else was on the plate. Even as an adult, the habit persisted. I just couldn’t get enough of those salty, crispy potato strings. And you want to eat them while they’re still fresh and hot, right? Otherwise they get soggy. And they were one side dish I never managed to master at home (probably because I never forked over the cash for a deep frier.) Well, now that I’ve stopped eating potatoes, I’m healthier and happier for it, but there’s still nothing I enjoy more than a good side of fries. Or the closest thing. With crispy, crunchy outsides and starchy, fluffy insides, Tostones are the best french fry substitute whether you’re trying to cut carbs, can’t eat nightshades, or just looking for something new to try. They pair well with ketchup but are equally delicious on their own and can be salted to taste!
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Tostones
Instructions
- Heat the oil in large skillet over medium heat.
- Cook the plantains in the oil in a single layer (in batches, if necessary) until golden-brown.
- Flip the plantains over and cook another 2 minutes, then remove from the skillet.
- Smash the plantain discs with a pan or meat hammer until about 1/4″ thick.
- Return to the skillet and cook another 2 minutes per side.
- Sprinkle with salt before serving.
Thank you so much for sharing!
Eep so confused! This recipe looks amazing, but all other lists I have for low-FODMAPS list plantains as illegal?! I get so confused by all the different lists out there!
I use the Monash University guide, which lists green plantains as low-FODMAP.