Plantain Tostadas

Have you ever seen the banana-looking plantain things in your grocery store? For years I had no clue what they were until Dustin and I were introduced to Whole30 and read that plantain chips were compliant (they are no longer compliant though and you can read about it here). There is some truth to it--Dustin and I could kill a container of plantain chips in a day. :)

So what are plantains? Are they bananas? Well, they are part of the banana family. They are a starchy, low sugar variety that need to be cooked before eaten. You can almost treat it as a potato if you're looking for a yummy side dish, but don't necessarily want a potato. The blacker they become on the outside, the sweeter they become so they could even be used as a dessert as well.

I like to use them on Taco Tuesday in the form of a tostado (a flat taco). Here's how I do it (super easy!):

Plantain Tostadas

Ingredients:

1-2 plantains

Coconut oil

Salt to taste

Instructions:

-Cut the ends of your plantains and slide into 3-4 big chunks depending on how big your plantains are

-Peal the skin off

-Cut eat chunk in 1/2 so you have a flat side

-Heat the coconut oil (however much you want, I didn't measure mine) over your stovetop in a flat pan

-Place your plantains in the pan and cook until golden brown on each side (about 2-3 minutes each side--don't let them burn, they cook fast). Just speaking from experience! :)