Salty Tostones with Basil Avocado Chimichurri

I had no idea I would love these as much as I do.
Tostones with Avocado ChimichurriBut they have me smitten.

Tostones are plantains that are sliced and fried. Plantains are very firm bananas – a staple in Latin American countries and the Caribbean. This was my first time messing around with them.

I tasted a recipe similar to this while I was working in the Cooking Light studios a few weeks ago, and I was blown away.

I absolutely despise bananas; I had to put the fact that they’re a member of the banana family completely out of my mind.

Here’s a little story about me and bananas (if you’re curious as to why I hate them). My ex-husband is a long time DJ for large events, and for about five years in a row he worked for Bruce Willis in the Turks and Caicos Islands for his New Years Eve party. The first year I went, I made the mistake of ordering a fruit platter for breakfast the morning of the big party, which included sliced banana. I hadn’t eaten a banana in years, and didn’t think much about it. Over the course of the day, my belly became so bloated I looked about 6 months pregnant.

So, I planned on wearing a very form fitting black dress (yes, I wore it).

That’s a just-my-luck type situation. Needless to say, I haven’t had a banana since.

Bananas are basically assholes.

Anyway, that’s why I don’t eat them. For whatever reason, these plantains didn’t affect me at all.
TostonesThe chimichurri is outstanding.

The avocado makes the chimichurri ultra velvety, adds a depth and richness only an avocado can give, and the red pepper flakes gives it just enough of a little kick.
IMGP7567Here’s your printable-

Salty Tostones with Avocado Chimichurri

Salty Tostones with Avocado Chimichurri


    For the Tostones:
  • 2 plantains, peeled and sliced into rounds
  • 3 cups sunflower oil
  • Coarse sea salt
  • Cracked black pepper
  • For the Chimichurri:
  • 2 tsp fresh minced garlic, (about 2 cloves)
  • 2 packed cups fresh basil leaves
  • 1 packed cup fresh parsley leaves (can substitute fresh mint)
  • 1 ripe avocado
  • ¼ cup olive oil
  • 1 tsp red pepper flakes
  • 1 tsp sea salt
  • ¼ tsp black pepper


    For the Tostones:
  • Bring the oil over medium high heat and fry plantains about 1-2 minutes on each side; drain on paper towels.
  • Sprinkle with salt.
  • For the Chimichurri:
  • Combine everything in a food processor, cover and refrigerate until tostones are ready.


  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

This Post Has 6 Comments

  1. Mary Frances

    They shock you on how good they are. I never grew up with plantains just because it wasn’t something my mom cooked! needless to say I definitely cook them for my self now!

  2. Lynn Elliott Vining

    Another new to me recipe ingredient. I don’t think I have even seen plantains here. This makes me want to go search for some!

  3. Christine

    Love it!

  4. ally

    So stinkin’ creative, Shea!! Love love!

  5. Hadia

    I love that you added avocado to the chimichurri. And plantains are on my top list of favorite foods! Will definitely be making! Thank you for sharing.

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