I had no idea I would love these as much as I do.
But 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.
The 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.
Here’s your printable-
Salty Tostones with Basil Avocado Chimichurri
Plantains sliced, fried and seasoned, and served with a luxe chimichurri avocado dip.
Ingredients
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
Instructions
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.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 350Total Fat: 21gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 0mgSodium: 745mgCarbohydrates: 44gFiber: 7gSugar: 17gProtein: 3g
The provided nutrition calculated may not always be accurate.
This Post Has 6 Comments
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!
Love the avocado chimichurri!
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!
Love it!
So stinkin’ creative, Shea!! Love love!
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.