Low Histamine | Recipe

Ingredients

• 2 large green plantains
• ¼ cup coconut oil, divided
• 1-2 tsp garlic salt (depending on how salty you like them!)

Instructions

1. Set up your work station: a large cutting board next to the stove, a medium sized skillet, a wooden spatula for smashing the plantains, and a small cookie sheet (or plate) prepared by sprinkling garlic salt all over it.
2. Prepare the plantains for frying: cut off each end, then make a slit down the length of the entire plantain and peel back the skin. You may need to use a knife to remove any remaining parts of the skin still on the plantain.
3. Cut the plantains into ½ – ¾ inch slices.
4. Heat a medium sized skillet with 2 Tbsp coconut oil over medium heat for 2 minutes, to allow the oil to get hot.
5. Once the oil is ready, carefully slide the plantains down the side of the skillet so you don’t splash yourself with oil.
6. Cook the plantains for 2 minutes on the first side, until golden brown. Use a fork to turn each plantain over. I like to use the side of the pan to help me flip them. Cook an additional 2 minutes on the second side.
7. Remove the plantains to a cutting board or plate on the side, add an additional 2 Tbsp oil to the pan, then turn OFF the heat.
8. Use the back of a wooden spatula (or bottom of a glass jar) to flatten the plantains until they’re about ¼ inch thick.
9. Turn the heat back on the pan, and add an additional 2 Tbsp coconut oil.
10. Slide the plantains back in, and cook for about a minute to a 1 minute 30 seconds on both sides, until they’re even more golden brown and delicious. You may need to do this in two batches depending on the size of your pan.
11. Once they’re finished cooking, remove the plantains immediately to the cookie sheet and toss the tostones with garlic salt.
12. Eat up!