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Sweet Tostones
A sweet version of the delicious Latin American twice fried plantains.
Course
Dessert
Cuisine
Latin American
Keyword
AIP desserts, AIP Latin American, AIP Nachos, allergen free desserts, dairy free desserts, gluten free desserts, Paleo desserts, Paleo Latin American, Paleo Nachos
Servings
1
Author
Jacqueline Martin
Ingredients
1
Ripe plantain
1/4
Cup
Coconut oil
1/4
Tsp
Cinnamon
Instructions
Peel and slice plantain into 1 inch slices.
Add coconut oil to skillet and melt over medium heat.
Add plantain slices to pan and sprinkle with cinnamon.
Fry for 2-3 minutes or until golden brown, then flip and do the same on the other side.
Use a slotted spoon to remove plantains to a paper towel lined plate.
Once cool enough to handle, place one plantain piece at a time between 2 pieces of parchment paper. Flatten to about 1/4 inch thickness.
Add flattened plantains back to hot oil and fry on each side for about a minute or until golden brown.
Remove plantains from skillet with slotted spoon and cool on paper towel lined plate.