AIP Friendly Garlic-Rosemary Plantain Tostones

Crispy on the outside, tender within, and perfumed with garlic and fresh rosemary, these plantain tostones are the kind of snack that disappears before they even make it to the table. The double-fry method — first cooking the rounds through, then smashing and frying them again until the edges turn deep golden — is what gives each piece that irresistible crunch. A quick pan sauce of minced garlic, rosemary, olive oil, and a squeeze of fresh lemon ties everything together with bright, herbaceous flavor. For anyone navigating the autoimmune protocol, finding satisfying finger food that skips grains, legumes, nightshades, and seed-based oils can feel like a tall order — but green plantains fried in coconut oil check every box without any compromise on texture or taste. Everything here is whole-food and straightforward, so there's no label-reading anxiety or ingredient substitutions to stress over. Serves four, though honestly that number is optimistic once people start reaching for seconds.

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