I’m so excited to add some new content here on Lucky Penny for you guys. I asked my friend Gabi, who makes the most delicious food, if she’d be interested in sharing some of her favorite healthy and family friendly recipes here for all of you! Her Instagram account is full of food that makes my stomach growl and makes me wish I was eating something she cooked up, rather than my toddler’s leftovers.
The first recipe we are sharing is a super healthy snack alternative to your normal potato or corn chips. Even my pickiest eater, Edith, was a huge fan of these salty but sweet tostones chips served up witha side of Green Goddess chimichurri.
Coconut Oil- Fried Tostones
3 lg. green plantains
1 Tbsp. garlic, finely chopped
3 c. coconut oil, melted
Peel plantains by slicing off the ends and making 4 vertical scores along the “seams.” Try not to cut into the actual flesh. Using your fingers or the blade of a knife, carefully pry the skin off in 4 pieces. Slice plantains into 1-inch thick lengths. Add plantains and garlic to a large bowl of very salty water and let soak for 30 minutes. Remove from water and pat completely dry before proceeding.
In a large heavy skillet (I use cast iron), heat the coconut oil on medium-high.
Fry plantains in batches until lightly golden, 3 to 5 minutes, then transfer to a plate lined with paper towels. Using the back of a wooden spoon or bottom of a jar, smash each piece to get a flatter shape.
Return to pan with oil and fry for an additional 2 to 3 minutes or until golden brown and crispy. Transfer back to a paper towel lined plate to drain, sprinkle with sea salt and serve with Green Goddess Chimichurri.
Green Goddess Chimichurri:
½ c. cilantro, packed (stems are okay)
½ c. parsley, packed (stems are okay)
¼ c. fresh oregano leaves
3 cloves garlic, finely chopped
1 avocado, chopped
1 jalapeño, chopped (deseeded if desired)
1 tsp. salt
3 Tbsp. lime juice
2 Tbsp. vinegar
Combine all ingredients in a blender or a food processor and blend until smooth. If mixture is too thick, add a bit of water to thin it out. Serve on the side as a delicious dip or dressing.
These tostones were honestly so simple to make that I’ve put them in the weekly rotation around here. Please et me know if you guys end up making these! I’d love to know if you liked them as much as I did!
Gabriella is a Florida-grown, travel-obsessed food editor currently nesting in Brooklyn. When she’s not dreaming about tacos or planning her next dinner party, she can be found at home listening to one of her Carpenters records. You can find more of her writing and recipes on Good Housekeeping and on her blog, Mi Cielo.