Today on Primal Bites I’m featuring my first ever guest post! And I’m excited to have none other than the one, the only, Paleo Chocoholic! Being a high school athlete and eating Paleo is a serious undertaking, so I have tremendous admiration for Alex and her commitment to the lifestyle. I’m so thankful to have connected with her here in Atlanta, it has been so great having someone to explore the city’s Paleo and gluten-free venues with. We also share a love for Latin American food, and thanks to Alex’s Dominican descent, she makes some pretty freakin’ awesome plantains. So she’s here today to fill us all in on her tried and true methods for plátanos, not one, but TWO ways!
Hey everyone! My name is Alex otherwise known as @paleochocoholic on Instagam. I’m super excited to be guest posting for Primal Bites here today! Primal Bites is easily one of my favorite paleo blogs. I’m sure you would all just take my word for it, but juuuust in case I checked my top ten “most visited” websites. Five of them are paleo related blogs and Primal Bites is one of them. Needless to say I’m pretty pumped to be here.
Every time I post a picture of plantains on Instagram, there is normally at least one comment asking how I made them. So here ya go, world! Plantains, two ways!
I usually eat at least one plantain a day. En serio. Sometimes more than one on a good day. If you’ve never had a plantain, you need to fix that ASAP. Plantains are wonderful; they can be sweet, salty, crispy or mushy all depending on how you prepare them. I have two different ways that I make them based on whether the plantains I have are green or yellow.
When there are green plantains in the house, you can bet I’m making tostones. Tostones are a common side dish found in many Latin American countries, like the Dominican Republic, where my abuelita is from. They are basically twice fried plantain slices and they are perfect paired with guacamole and pork carnitas or simply as a snack on their own. Tostones don’t require a long list of ingredients, it’s really more about how to prepare them.
In addition to instructions on how to make tostones, I also have included a “how to” for sweet yellow plantains. I probably have one of the biggest sweet tooths in existence. I’m almost certain there is chocolate running through my veins, but I digress. Yellow plantains are awesome for both kicking a sugar craving and for pre-soccer practice carbs. I also love them because they are super duper easy to make.
So regardless of whether you’re a sweet or salty person, plátanos have the power to rock your world!
First up.. the salty!
- Coconut oil
- Green plantains (however many you want to make)
- Sea salt
- Cut off each end of the plantains.
- Cut into the peel at the top and work your way down the length of the plantain. Be sure not to cut into the actual yellow part of the plantain. You’re just cutting the green peel here.
- Slice each plantain into 1-1.5 inch chunks
- Place a skillet over medium heat and fill with enough coconut oil to cover about ¾ of your plantain slices. (Approximately 1 inch of oil should be in your pan).
- Carefully put your plantain slices into the pan.
- When your plantains have turned yellow/golden, flip them over.
- Once both sides are slightly browned, take them out of the pan and place them on a paper towel.
- Using the bottom of a glass, a measuring cup, or any other circular utensil, smash each plantain flat.
- Place the flattened plantain slices back into the pan and fry them again on both sides. It will work best if the oil covers the whole flattened plantain, which should be the case if you had about 1 inch of oil in your pan to start with
- Remove from the pan and sprinkle with sea salt.
- Eat and smile because you just made tostones and you rock.
And now… the sweet!
- Coconut oil
- Yellow plantains (however many you want to make)
- Sea salt (optional)
- Cut off each end of your plantains and remove the peel.
- Cut the plantain into slices between 0.5-1 inch thick.
- Grease a skillet with coconut oil and place over medium heat.
- Place your plantain slices into the pan.
- Check the underside of the slices and once they are golden/yellow flip them over.
- Once each side is a nice golden/yellow color with slightly brown ridges, remove from the skillet.
- Sprinkle with salt and/or cinnamon if you’re feeling it.
- Eat and enjoy!