AIP Twice-Fried Green Plantains (Tostones/Patacones)
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Last Updated on April 30, 2025
When I was pregnant with Bubba, I discovered the magic of Plantains. Seriously, I had only thought of them as sweets but I soon learned I was very wrong. My friend Amanda just released an amazing paleo cookbook filled with Latin American and I knew I had to share her Tostones/Patacones recipe.
From her book:
Green plantains that are fried, smashed and fried again are called tostones in some parts of Latin America and patacones in others. To make preparing these crispy bits of starchy deliciousness much easier, I recommend spending a few dollars on what is called a tostone press, which you can order online or pick up at your local Latin American grocery store. You can also use a sturdy glass or jar or even a flat meat mallet, too. Tostones can go well with just about any main dish or can be eaten as an appetizer or snack—think of them as hearty chips.
AIP Twice-Fried Green Plantains (Tostones/Patacones)
Ingredients
- 2 green plantains
- 4 to 6 tbsp 56 to 84 g fat of choice coconut oil, lard or avocado oil
- Coarse sea salt
- 1 to 2 tbsp 1 to 2 g chopped fresh cilantro for garnish
- Tostone Press
Instructions
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Slice the tips off the plantains with a knife, then cut 1 or 2 slits in the skin down the length of
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the plantain. If the peel does not lift off easily you can loosen it by soaking the plantains in
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a bowl of water with about 1 tablespoon (6 g) of salt for 10 to 15 minutes.
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Slice the peeled plantain crosswise into disks . to 1 inch (2 to 2.5 cm) wide.
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In a large skillet, heat your fat of choice over medium heat until shimmering, 3 to 5 minutes.
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Carefully add the disks to the heated fat, cooking on each side for 2 to 4 minutes, or until
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they have turned a darker, more golden color. Do not allow to brown.
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Remove the disks from the oil and flatten, using a tostone press (recommended) or a
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sturdy glass/jar or flat meat mallet. If using a tostone press, place the disk in the recessed
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circle and then clamp down the lid on top.
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Return the flattened plantain disks to the hot oil and fry for an additional 2 to 3 minutes
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on each side, or until crispy and browned. You will likely need to work in batches to fry
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the flattened disks.
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Add extra cooking fat as needed, because these will absorb quite a bit of fat as they cook.
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Top with a sprinkling of coarse sea salt and a garnish of cilantro and serve immediately;
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tostones do not reheat well. Serve with your favorit
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main dish.
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AIP compliant: No adjustments necessary!
These look like the perfect snack for little hands! My little ones love to dip – these almost look like crackers! Can’t wait to try them!
I tried this recipe from Amanda’s cookbook and they are absolutely delicious! So crispy and addicting.
Tostones are definitely magic, no two ways about it! I can’t get enough of them with all sorts of toppings, and they’re such a nice alternative to anyone who can’t have corn chips!
I LOVE this recipe!!! I’ve made them several times already because I can’t get enough of them. Tostones are so good! Love her book too!
I can’t wait to get my hands on this book, these look so good!
Love this recipe. So simple and delicious. Thank you !
I love tostones. I could eat them every day. YUM!!
Love tostones! Love this book!!!
Puerto Rico is one of my favorite places, and part of it is because of the tostones and the dipping sauce, but I also adore the Bioluminescent Bay.
I’m all over plantains in any way shape or form, thanks for sharing this great resource!
I love tostones and I love this cookbook! I need to try using lard for tostones next time because that sounds amazing.