Fun with Plantains — Sweet and Savory

Friday February 10, 2012
By

Plantain Close Up

I bought some plantains recently and decided to figure out how to cook them.   After perusing Pinterest and other corners of the web, I tried a couple of recipes.

The first recipe called for a green plantain, and I found the recipe on A Cozy Kitchen.

Tostones

Ingredients:

  • 1 green plantain
  • 1/4 cup coconut oil
  • sea salt to taste

Steps:

Peel the plantain — this site gives good step-by-step instructions.

Slice the plantain into thick slices, ~3/4″ thick.   Heat the oil in a skillet over medium heat.

Place slices in the hot oil and fry on each side for 2-3 minutes — when you notice the edges start to brown, it’s time to flip.

Remove from oil and drain on a paper towel.

Using something flat to smash the plantains — I followed Adrianna’s advice and used the bottom of a mason jar.

Then return the flattened plantains to the hot oil and fry for an additional 2ish minutes.

Remove from oil and sprinkle with sea salt.

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Verdict:  the kids didn’t like them, but Mike & I did.  Definitely a savory taste — seems like a good chip substitute to eat with guacamole!

Brown Plantains

Inspiration from The Healthy Housewife, The Kitchn, and Everyday Paleo

I also had some other plantains that had gotten considerably darker.   The flecks of white say to me that you probably shouldn’t wait quite as long as I did.

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Peel the plantains and slice these, much thinner.  I used a mandolin slicer to get even slices — however, I couldn’t get my gripper thing to hold the plantain, so I did it VERY CAREFULLY with my bare hand <— not the recommended method, but I did escape injury.

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I fried these up just like the other ones, ~2 minutes per side.

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This time, I watched more closely and when I noticed the edges starting to brown, I flipped — I thought my first go round got too dark.

Because I sliced these thinner, I did not smash them, I simply transferred to a paper towel when done.

The darker plantains have a much sweeter flavor and would make a good dessert.   I took some and sprinkled them with cinnamon.

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The other half, I squeezed lime juice over and sprinkled with sea salt.

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Verdict:   Mike pronounced them the new “crack” and I was too busy shoving them in my mouth to argue.  Yum!   Very easy to make and the flavor is deelish!

My kiddos still weren’t wowed but that just means more for their paleo/primal parents.

3 Responses to Fun with Plantains — Sweet and Savory

  1. 1
    Xfitdad says:

    Yummy plantains I miss you, come back soon!

  2. 2
    chi says:

    I’ve been loving the plantains lately! I haven’t done cinnamon, yet. Garlic salt is my go to.

  3. 3

    Thanks! I have been wanting to make these myself. My kids love plantain chips, or “monkey chips” as they call them 🙂

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