Many of you don’t know that I lived in Puerto Rico with my mother when I was younger. Years later she moved back to PR and I have an incredible half-brother: Antonio Diego Vidal. Love his name and love Puerto Rican food. I love tostones, so therefore I made my recipe Tostones Paleo Puerto Rican Style! No heavy lard in this recipe; same great texture and the coconut oil I use gives these a truer flavor to me. I just love this paleo recipe!
These are not the same as yellow plantains and not nearly as soft. Ithink they remind me more of a thick crispy chip full of flavor and salt, of course. They are just so good with salt! Speaking of salt, this recipe also satisfies the minerals needed after an intense sweaty workout. The trick is to ensure you use green plantains. If you don’t, then you defeat the purpose in this recipe of acquiring tostones.
The tostones are part of the culture in Puerto Rico which I came to be accustomed to. They represent local cuisine. Tostones are served with local dishes like steaks, poultry, seafood and pork. I followed their other idea too in using them as appetizers, a snack or as a side dish – so versatile! In nearly every home and restaurant in Puerto Rico, you will find tostones on the menu.
The preparation in peeling the green peel is the most surprising part as the skin is tough and thick. Cooking the tostones will take between 12 to 15 minutes. It is quite easy and rewarding to learn and create a new and ethnic paleo dish not usual to us in other areas of the world. At least, I find it so. Have fun preparing these and let me know how they turn out!
I love tostones, therefore I made Tostones Paleo Puerto Rican Style! No heavy lard in this recipe, same great texture and the oil I use gives these a truer flavor to me. I just love them! In nearly every home and restaurant in Puerto Rico, you will find tostones on the menu.
- 2 large green plantains
- 1 ½ cups coconut oil
- Water to boil and a large pot
- Optional: chili powder
- Bring enough water to cover the bananas to a boil.
- Make a slice down the bananas lengthwise.
- Remove the peel gently so that the bananas stay intact.
- Place the bananas into the boiling water and cook at a low boil for 10-12 minutes.
- Remove from water. Drain and let sit for a few minutes to cool.
- Lightly grease the bottom of a flat cup.
- Cut the bananas into thick horizontal slices, ¾ – 1 inch thick.
- With the bottom of your cup, press on the individual bananas to flatten slightly – don’t break bananas.
- Heat 1 ½ cups coconut oil in pan until very hot.
- Salt your bananas and then gently drop them into the oil.
- Fry the bananas over low heat.
- Gently turn the bananas over – they will develop a golden color.
- Once both sides are golden, place the bananas to dry on paper towels.
- Season as desired with salt and/or spices.
These are delicious whether you serve them warm or cold. Be sure and salt, salt, salt them the Puerto Rican way…:)
If you have any questions or suggestions just email me at Tina (at) Paleomazing.com.