Did you know that plantains are magical? They can be made into grain free/gluten free pancakes, crackers, tortillas and… TOSTONES! Tostones aka patacones, platanos verde fritos, or chatinos are made by slicing green plantains, frying them on both sides, then smashing, and frying them again. They’re a very popular side dish in Latin cuisine, but pair extremely well with most braised meat dishes. I particularly love them with pulled pork or spicy barbacoa style beef and guacamole. Never had them before? Buckle up buttercup, because your taste buds are in for a treat!

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3 large green plantains
1/2 cup high heat oil for pan frying
Sea salt to garnish

Large skillet
Cutting Board
Splatter Screen
Meat Tenderizer
Paper towel lined trays for cooling

Prep the plantains by cutting off each end, running your knife lengthwise down one of the ridges and pulling the rind off. Then, slice into 1/4  – 1/2 inch thick discs.

Heat about 1 tablespoon of the oil in a large skillet on high heat.

Once the oil’s hot, place the plantains in the skillet, and let fry for about a minute until just turning golden brown. Flip and repeat, using your splatter screen to make sure the oil doesn’t get everywhere.

Once the discs are browned on both sides, place on a cutting board or other hard surface. Using the spiked side of your meat tenderizer, gently press down on each dish, smashing.

Place the smashed plantains back into the skillet, adding more oil if needed. Fry the smashed plantains until medium golden brown and crispy. Then, using your tongs, transfer them to a paper towel lined tray to cool. Sprinkle with sea salt while still hot.

Repeat with remaning plantain discs. Let cool, and enjoy!