Tostones (Paleo + Whole30)

My love for tostones run deep.  I love them enjoying them as a burger bun, smothered is guacamole, or as a vessel for my carnitas, just to name a few.  Crunchy, salty and savory, it doesn’t get much better than this! I love preparing tostones two different ways, I either cut them in slices and fry them as is or I cut each slice in half as pictured below. I like cutting them in half if I am making them as an appetizer to be dunked or just in general if I want to make a bigger batch without using more plantains.  Either way you can’t go wrong!



  • 2 large green plantains, peeled
  • Avocado oil (enough to create 1/2 inch deep in your frying pan)
  • Salt


  • Slice plantain into 1-1½  inch chunks. Option to cut each chunk in half to make smaller tostones.
  • Place a large frying pan over medium heat and place enough avocado oil in the pan to create about ½ inch deep.
  • Once hot, place sliced plantains into a single layer and fry until a bright yellow color and just slightly beginning to brown.  Be sure to flip on each one while frying. About 3-4 minutes on each side.
  • Remove plantains from stove and place on a paper towel to drain.  Let cool long enough to handle.*
  • Place cooled plantains on a baking sheet lined with parchment paper and use the bottom of a mug or glass to flatten each plantain to about ¼ inch thick **
  • Place smashed plantains back into pan and fry until both sides are a golden broan.  About 2 minutes per side. Add more avocado oil as needed.
  • Remove tostones from pan and place on a paper towel to drain and sprinkle with salt.  
  • Continue to cook in batches, adding more oil as needed.
  • Serve hot.


*While the first batch cools I like to add a second batch to start frying. I like to fry all the plaintains, then smash them all, then give each one it’s second fry.

** You may want to place a piece of parchment paper on top of the plantain as you smash it with the mug if you find they are sticking.

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