BHA & BHT Free Rosemary-Garlic Tostones

Total time35 min

Prep time15 min

Cook time20 min

5.0

(10)

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Ingredients

4 servings

2 large green plantains
1 cup coconut oil
3 cloves garlic, minced
1 tbsp fresh rosemary, finely chopped
1 tsp sea salt, plus more to taste
1 tbsp olive oil

For serving

1 tbsp fresh parsley, chopped (optional)
1 lime, cut into wedges (optional)

Instructions

1
Score the skin of each plantain lengthwise with a knife, then peel and cut crosswise into 1-inch rounds.
2
Heat the coconut oil in a large skillet over medium heat until it shimmers and a plantain round dropped in sizzles immediately, about 3–4 minutes.

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