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…:)