Tag Archives: plantains

Paleo Air Fryer Tostones (Whole30, Vegan, AIP, Low FODMAP)

These paleo air fryer tostones make the most addicting snack while being extra easy and crispy in the air fryer! You can use minimal amount of oil for this Whole30 and vegan recipe without any frying or splattering.

Paleo Air Fryer Tostones

Tostones (also called patacones) are probably one of my favorite things to eat. They are a Caribbean and Latin American dish made with green plantains that are twice fried. They are cut into chunks and fried until they soften and are heated through, and then you smash them into a flat discs before frying them again until they are golden and crispy. It’s just the most addicting snack.

While the fried version is the original method, I recently started experimenting using the air fryer method and I love it. It comes out just as crispy and delicious, and the process is so much easier!

Paleo Air Fryer Tostones Recipe

Personally, I feel that using the air fryer requires you to be less “hands-on” during the entire process which makes my life easier and allows me to cook other dishes at the same time. You don’t have to worry about the oil splattering everywhere, and you only have to flip the slices once in the air fryer basket.

Paleo Air Fryer Tostones
Paleo Air Fryer Tostones

Less Oil, Less Mess

Anytime there’s a frying or deep frying recipe, it does require a good amount of oil. And it’s so important to use high quality oils with a high smoking point like coconut oil or avocado oil for this purpose, so they don’t oxidize and cause harm to our health. I find that I don’t deep fry often, because it can actually get quite expensive in paleo cooking because these high quality oils are higher in price.

Thankfully, you can use just a fraction of cooking oil if you have an air fryer, and these paleo air fryer tostones still turn out so flavorful and crispy. On top of that, cleanup is just SO much easier because you don’t have to wipe down your countertop and stovetop from the oil splattering everywhere!

Paleo Air Fryer Tostones

My Favorite Dips with These Paleo Air Fryer Tostones

These tostones are delicious eaten on their own, especially with a splash of lime juice. However, if you want to spice it up even more with a yummy dip, these are some of my favorites:

Hope you enjoy this yummy Whole30 and AIP air fryer recipe. It’s so simple and easy, but so addicting and flavorful. It’s definitely on repeat in our house!

Paleo Air Fryer Tostones
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Paleo Air Fryer Tostones (Whole30, Vegan, AIP, Low FODMAP)

These paleo air fryer tostones make the most addicting snack while being extra easy and crispy in the air fryer! You can use minimal amount of oil for this Whole30 and vegan recipe without any frying or splattering.
Course Appetizer, Side Dish, Snack
Cuisine Caribbean
Prep Time 7 minutes
Cook Time 10 minutes
Soaking time 1 minute
Total Time 12 minutes
Servings 4 servings
Calories 147kcal

Ingredients

  • 2 green plantains
  • 2 cups water
  • 2 tsp sea salt plus more to taste
  • 4 tsp coconut oil or avocado oil
  • Optional: Lime juice

Instructions

  • Preheat air fryer to 400 degrees F for 5 minutes, and combine water and salt in a large bowl. 
  • Cut the ends off the plantains and make a vertical slit through the skin, so you can easily remove the peel. 
  • Cut the plantains into 1-inch thick slices.
  • Toss the plantain slices with 2 tsp coconut oil. 
  • Cook in the air fryer in a single layer for 5 minutes.
  • Immediately remove the plantains and smash each slice with the bottom of a jar or a mug while they are hot. 
  • Soak the flattened slices in salt water for 1 minute, then pat dry with a paper towel.
  • Brush each flattened slice generously the rest of the coconut oil (2 tsp) front and back.
  • Place back in the air fryer for 5 minutes, gently flipping them halfway through. 
  • Sprinkle with lime juice, if using, and sea salt. 
  • Serve immediately alone or with your favorite dip like guacamole

Nutrition

Serving: 1serving | Calories: 147kcal | Carbohydrates: 28g | Protein: 1g | Fat: 4g | Saturated Fat: 4g | Sodium: 554mg | Potassium: 446mg | Fiber: 2g | Sugar: 13g | Vitamin A: 20.2% | Vitamin C: 20% | Calcium: 0.6% | Iron: 3%
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Baked Ribbon Plantain Chips

baked ribbon plantain chips

Okay, so I love browsing through Trader Joe’s “What’s New” section, and I recently found their Sweet Plantain Chips and decided to try them out. I think I shared these chips on Snapchat before (follow me on: whatggmaate!),  but oh em gee, they are basically crack. They are extra thin and cut lengthwise so you have more surface area for dipping or topping them with anything you want. They are also perfectly crunchy. It’s brilliant. I love them so so much.

Of course, I had to recreate those plantain chips at home. It wasn’t because they are expensive or anything. It was more for portion control. I can’t just open a bag of these and not finish them in one sitting. Self-control is not my strong suit. If I make them at home 1 plantain at a time,  I can make it in small amounts and won’t eat as much of it. This is my thought process. Sorry if it don’t make no sense. It does perfectly in my head.

Baked Plantain Ribbon Chips

Baked Plantain Ribbon Chips

Baked Plantain Ribbon ChipsThese plantain chips are pretty dang close to the T’Js brand. They are not as sweet because I used green plantains but I don’t mind that. I always choose salty over sweet anyway and these turned out crunchy and flavorful. The most important part is to lay the ribbons into various folds so you get that double layer into each bite. You know that’s the best part, right?

Baked Plantain Ribbon ChipsBaked Plantain Ribbon Chips

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Baked Ribbon Plantain Chips

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 2 green plantains
  • 1 tbsp avocado oil or melted coconut oil
  • Sea salt
  • Chili powder (or any spices to your liking)

Instructions

  • Preheat oven to 350 degrees F.
  • Slice off both ends of the plantains and score the skin lengthwise, being careful not to cut through the flesh. Peel off the skin and discard.
  • Using a vegetable peeler (recommended) or a sharp knife, slice the plantains lengthwise as thin as possible so they form long, flat ribbons.
  • Line a baking sheet with parchment paper.
  • Gently brush both sides of the plantain ribbons with avocado oil. You can also use a spray bottle to spray the oil onto the ribbons because they are very thin and delicate.
  • Sprinkle with sea salt and chili powder (if using).
  • Lay the ribbons down on the parchment paper into various random folds and bends.
  • Bake in the preheated oven for 20-25 minutes until the ribbons crisp up and start to brown.
  • Serve immediately.

Notes

These chips tend lose their crunch and get a bit mushy if you store them for later. If they do, broil them for 1-2 minutes until they crisp up again, being careful not to burn them.

Paleo Gluten Free Vegan Baked Ribbon Plantain Chips

Paleo Cinnamon Plantain Pancakes

Cinnamon Plantain PancakesSo looks like this week’s ALL about breakfast, which I don’t mind one bit. I’m finally getting out of the breakfast rut I was in. I posted a Scallion Frittata recipe a few days ago from The Ultimate Paleo Cookbook, and today, it’s pancakes! Speaking of… have you entered the cookbook giveaway yet? You can still enter here!

I was never a big fan of pancakes until I recently re-discovered them. Even before I knew I had a gluten sensitivity, I think I always felt “bad” afterwards and came to subconsciously associate that feeling with pancakes. That totally changed when I started making a gluten free version at home. 

Cinnamon Plantain Pancakes

Cinnamon Plantain Pancakes

Paleo Cinnamon Plantain PancakesThere’s a popular 2-ingredient pancake recipe that’s been going around the interwebs that’s made with banana and eggs. I’ve tried it but I really didn’t care for it. It was too banana-y and eggy for my taste. So I ventured on making my own version with plantains and I absolutely love it. The trick is to use green plantains for a more authentic taste of real pancakes so the batter on its own is not too sweet.

I have to admit that I don’t really remember in detail what the texture of white flour pancakes is like (It’s been SO long), but I was pretty dang happy eating this plantain version. It is surprisingly light and fluffy in texture, and it took me back to my childhood weekend trips to the IHOP with my family, where I enjoyed those sugar-laden pancakes regularly. You can top these with anything you want: butter, maple syrup, whipped cream, fruits. Get creative!

Paleo Cinnamon Plantain Pancakes

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Paleo Cinnamon Plantain Pancakes

Prep Time 3 minutes
Cook Time 20 minutes
Total Time 23 minutes
Servings 5 -6 pancakes

Ingredients

  • 1 large green plantain
  • 2 eggs
  • 1 tbsp coconut flour
  • 1 tbsp cinnamon
  • 1/2 tsp vanilla extract
  • 1/2 tsp baking powder
  • A pinch of sea salt
  • Coconut oil, for frying

Instructions

  • Peel the plantain and cut into 4 pieces. The easiest way to do this is cut off either ends and score the peel lengthwise with a knife, and peel off the skin.
  • Place the plantain in a food processor and blend until smooth.
  • Add the rest of the ingredients, except for coconut oil, into the food processor and blend until it turns into a creamy batter.
  • Heat coconut oil on a well-seasoned skillet over medium high heat.
  • Pour about 2-4 tbsps of the batter into the pan, depending on how big you want your pancake. The batter is thick so you may want to spread it a bit with a spatula.
  • Cook for about 3 minutes, then flip.
  • Cook the other side for about 2 minutes.
  • Add more coconut oil to the pan and repeat with the remaining batter.
  • Top the pancakes with whatever you want! I like a little bit of maple syrup with berries. Sprinkle with more cinnamon before serving!
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
 
Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Paleo Gluten Free Vegan Cinnamon Plantain Pancakes