Emulsifier Free Rosemary-Garlic Tostones
Total time35 min
Prep time15 min
Cook time20 min
5.0(10)
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Learn more →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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