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!
Looking for Low-FODMAP Recipes?
The low-FODMAP diet is often prescribed for people with IBS or Small Intestinal Bacterial Overgrowth (SIBO), and there’s a huge overlap of that demographic with people with autoimmune disease. My e-book 28 Days of Low-FODMAP AIP combines both IBS- and autoimmune-friendly diets in a 28-day meal plan designed to jump start and simplify this often-challenging diet change. Just you wait: The meal plan includes 50 exclusive low-FODMAP recipes you won’t find on my website or anywhere else, with dishes like Chicken Vindalo, Jambalaya, and crispy, crunchy Tostones. You’ll be amazed at the variety of flavors still available to you! The ebook is available as a digital download for $9.99.
- 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.