Tostones with Red Pepper Dip

Small bites are perfect for trying many different tastes.  This months Recipe Redux challenge is to show my healthy take on small plates and finger foods.  It just so happens that I recently got back from an amazing trip to Puerto Rico so it is only natural that I share with you a food I practically lived off of while I was there…tostones (AKA fried plantains).  Tostones are everywhere in Puerto Rico and practically every menu had their own version.

I am only a recent lover of plantains but I fell hard in love with them because they are just so versatile and delicious.  I even found a way to use them as a way to make grain and gluten free biscuits.  Plantains are a well known prebiotic which means that the plant fibers are left undigested so that by the time they reach the large intestine and can then be utilized as food for our good bacteria.  Feed the good guys so they can thrive!

If you don’t know what tostones are they are simply twice fried plantains which doesn’t sound very healthy right?  But when you use a healthy fat and avoid frying in vegetable oils or trans fat you can enjoy them in a healthy way.  I typically use an oil that can withstand the heat without being damaged such as coconut oil or a natural animal fat like duck or lard.

Tostones make the perfect small bite served with a variety of dips.  Put them out for your guests with this red pepper dip, some homemade guacamole and salsa for a complete appetizer plate.  Use them in place of chips for just about any dip you love to serve at parties.  I can’t wait to serve a piece of Puerto Rico and my next get together.

Print

Prep Time 1 hour

Cook Time 20 minutes

Total Time 1 hour 20 minutes

Servings 4

Author Sara

Ingredients

• 4 green plantains
• 2-4 tablespoons coconut oil or duck fat
• salt
• Red Pepper Dip
• 1/2 cup raw cashews soaked in water for at least one hour, drained and rinsed
• 1/4 red pepper about 3 tablespoons
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• handful fresh cilantro
• juice 1 lime about 1 tablespoon
• 1/4 cup water

Instructions

1. Peel the plantains and cut into 1 1/2-2 inch pieces
2. Heat the oil in a large saute pan and cook the plantains until slightly softened and starting to turn golden brown (about 3 minutes), turning them to cook all sides
3. Remove the plantains.
4. Press the plantains one at a time in between a cutting board and a plate (if they fall apart and don't press easily then the plantains aren't cooked enough).
5. Take the flat plantains and put them back in the oil (adding more if needed) for a second time and brown on both sides (about 2-3 minutes on each side).
6. Don't over crowd the pan so do it in batches as needed.
7. Put the finished tostones on paper towels to drain and sprinkle with salt while still warm.
8. To made the dip add all of the ingredients into a blender and blend until smooth.
9. Store in an airtight container in the fridge for up to one week.

Recipe Notes

*choose organic ingredients when possible.