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Tostones with Herby Chimichurri

If you've never had tostones, do yourself a favor and start making them today. Tostones can be topped with sautéed shrimp for a fancy appetizer, served plain as a snack, or as a crisp accoutrement to rice and beans. Pro-tip: Salt them the moment they come out of the frying pan to ensure the salt sticks to the surface. Bonus: Plantains are versatile, high in fiber, and deliciously sweet and savory.

Chef Tip: Use green (unripe) plantains for this recipe. If your plantains are very deep yellow/brown, those are maduros, and are too soft and sweet to be made into tostones. To smash the tostones you can use a tostonera press, or any flat-bottomed surface such as a plate, measuring cup,large wooden spoon, or even a pot/pan. If you have a tortilla press, that works great too! Just put a little less pressure than you would for masa.




Warm your olive oil in a large skillet over medium-high heat. Once shimmering add your plantains in a single layer. Cook for about 3 minutes per side until lightly golden brown; remove from oil and set aside. Reserve oil for later


Using a tool with a flat bottom* smash each plantain into a thin mass about ¼ inch thick


Return the smashed plantains to your oil over medium-high and cook until golden, about 3 minutes per side. Remove and drain on paper towel; season with salt while cooling


Place plantains on a serving platter and drizzle with Haven’s Kitchen Herby Chimichurri. Serve extra chimichurri for dipping in a small bowl

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