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Crispy Tostones with Avocado Dip

Author Whole Sisters


  • 2 green plantains, cut 1/4” slices
  • 3 tablespoons extra light olive oil
  • Redmond’s sea salt to taste


  1. Heat extra light olive oil on medium high heat.
  2. Add cut plantains.
  3. Cook each side 4 minutes or until plantains reach a light golden brown color.
  4. Remove from heat and place on a paper towel.
  5. Take the bottom of a glass cup and smash the cooked plantains. If sticking occurs, spray bottom of the glass with cooking spray.
  6. Add smashed plantains back to heated pan.
  7. Cook for additional 2 minutes per side, you’re looking for a darker golden color.
  8. Remove and immediately salt with Redmond’s sea salt.
  9. Serve with guacamole.