Healthy "Fried" Plantains

Hello friends! It's been a minute since I shared a recipe with you here. Life has been a bit chaotic to say the least. With so much influx (breakup, finishing up my nutrition program, etc.), I've been focusing a lot more on self care than I have cooking. I've also recently been on a Ayurvedic-esque eating program since meeting with an Ayurvedic counselor during my time at the ranch...blog post to come on that soon.

Any how, it's finally feeling like summer in SF which means one thing, it's tostones and guac season! Preferably with a homemade margarita in the other hand. I'm not into deep frying for multiple reasons, but mainly the mess and excess oil are just too much for me. Over the years I've perfected a non-fried "fried" plantain. Let's be clear here, these are the GREEN plantains. They're savory, not sweet, and thus make the perfect vehicle for avocado dips and salsa. Traditionally tostones are fried not once but twice and smashed in-between the two frying sessions. I boil them (help remove some starch), smash them, and then roast them to a golden perfection. While they by no means taste like traditional fried plantains, they're just as good in my book!

Ingredients // Pantry items:

  • Unripe (green) plantains
  • Avocado oil
  • High quality salt
  • Parchment paper
  • A jar or something with a large flat surface for smushing
  • Toppings galore (I go for guacamole, lime juice, cilantro, and jalapeños!)

Instructions:

  • Preheat oven to 425F
  • Line a sheet pan with parchment paper
  • Cut the tops and bottoms off the unripe plantains (I actually find it easier to use green ones that are just about to start changing color vs. green green ones - one, they're easier to cut open, and two they smush better)
  • Chop plantains into 1.5 inch pieces at a slight angle
  • Place plantain pieces in a pot and will with cold water until they are covered, add some salt, and bring to a boil
  • Let boil for 5-10 minutes or until they have just enough give that you can spear the plantain pieces with a fork. Watch them here, you don't want them getting too soft
  • Cut 2 pieces of parchment paper and place on counter
  • Place one plantain piece on a piece of parchment paper, cover with second piece of parchment paper, and smush with the bottom of a jar 
  • Carefully pick up from parchment paper and transfer to the sheet pan, repeat for all plantain pieces
  • Once the smushing action is over, spray all plantains with avocado oil and sprinkle with salt
  • Place them in the oven for approximately 20-25 minutes, flipping halfway through, they should turn a nice golden brown

Eat them straight off the pan or dip them in your favorite sauce! Hope you love them as much as I do. XO