In my first book, Real Food Dinners for Two: Healthy Paleo Recipes at Home, I share my recipe for Plantain Chips. They are SUPER easy to make and SO delicious. I use them as a replacement for tortilla chips. When baked at the right maturity, they are perfect! And they are great with just a simple spice blend of salt and pepper! Being a Taste of Home Field Editor, I get to become acquainted with some pretty great cooks! For Christmas, a group of editors participated in a “Secret Santa” gift exchange. I gave my recipient a copy of my book, a jar of my favorite coconut oil and a little veggie spiralizer! My book features a lot of recipes that use spiralized vegetables. After checking out my book and my plantain recipe, she gifted me a tostone press. Tostones are authentic to many Mexican, South American and Spanish dishes. It’s the same concept as my chips with just a little more of a special touch. I LOVE it! Makes about 4 servings
2 green plantains (NOT yellow, these are much sweeter and won’t cook the same)
2 Tbsp coconut oil, melted
Salt & Pepper
Other spice options: cayenne pepper, chili powder, dill, garlic salt, parsley, rosemary, even a cinnamon and sugar blend for sweeter options.
- Preheat oven to 425F. Line a baking sheet with parchment paper or grease thoroughly with coconut oil.
- Carefully cut a small slice through the peel of the plantain along the entire length. Don’t cut the actual plantain, just the peeling.
- Place the plantain (inside peel) in the microwave and cook on high heat for about 2 minutes.
- Remove and cut plantain into about 1/2″ thick slices.
- While still warm, press each slice flat in the tostone press. I like to lightly oil the press with coconut oil for ease of removal. If necessary, use a butter knife or something similar to loosen the pressed plantains out of the press.
- Coat both sides of each tostone in oil and place on baking sheet. Sprinkle with salt, pepper and/or other spices. Bake on each side for about 8-10 minutes or until lightly brown.
*Note: These are best served immediately after baking. They are great for dips, as a side or topped with shredded meats.