AIP Friendly Rosemary-Garlic Tostones

Green plantains get a serious glow-up here — fried in coconut oil until golden, smashed flat, then crisped again into shatteringly crunchy rounds that are impossible to stop eating. The double-fry method is the real secret: that first pass cooks the plantain through, and the second pass builds the deep, lacquered crust that makes tostones so satisfying. While the rounds are still blazing hot, a quick brush of minced garlic, fresh rosemary, and olive oil melts right into the surface, turning each piece into something fragrant and deeply savory. For anyone navigating the autoimmune protocol, this kind of snack or side dish can feel hard to come by — most crispy finger foods rely on grains, seed oils, or dairy, and this one skips all of that without any compromise on texture or flavor. Every ingredient here is clean and intentional: coconut oil for frying, sea salt, fresh herbs, and a squeeze of lime to finish if you like a little brightness. This recipe serves four and comes together faster than you'd expect, making it a genuinely easy win on a weeknight or a crowd-pleasing addition to any spread.

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