I Meant to Make Sweet Plantains… But Ended Up with Tostones (And I’m Not Mad About It)
Homemade Tostones with Guacamole
I recently attended an event at Carnivale in Chicago, and one of the standout bites was their pan-fried sweet plantains. Crispy on the outside, soft and caramelized on the inside—absolutely delicious. I was reminded how much I love plantains and how they’re naturally gluten- and grain-free, making them a great option for folks like me with food sensitivities.
Inspired, I picked up a few plantains at the grocery store—if you’re new to them, they look a lot like oversized bananas. I let them sit on my counter for about a week, thinking they’d be ripe and ready to recreate that magic. But… not quite. When I finally peeled one open, it was practically rock hard.
After doing some quick research (thank you, food blogs), I realized I had jumped the gun. To get that sweet, pan-fried style like at Carnivale, you need to wait until the plantains are almost black and very soft. Oops.
So there I was: standing in my kitchen with a bunch of unripe, green plantains. What could I make instead?
Enter: Tostones
Tostones are twice-fried green plantains—crisp, salty, and perfect for dipping. I’d never made them before, but it felt like a fun challenge. The process wasn’t exactly easy (the mashing part was messier than expected), but it was worth it.
👉 For a step-by-step look at how I made them, including photos of the process, check out my Instagram post [@TritaEats].
Once they were golden and crispy, I served them with a quick homemade guacamole. That combo hit all the right notes: indulgent, satisfying, and still aligned with how I like to eat—nourishing and full of flavor.
Why Plantains?
If you’re avoiding gluten and grains, plantains are a tasty option. They’re:
Naturally gluten- and grain-free
Versatile (sweet or savory depending on ripeness)
Packed with fiber
A great chip/cracker alternative when you’re craving crunch
I originally set out to make something else entirely—but these tostones turned out to be such a happy accident. If you’ve got green plantains lying around, this might be your sign to give them a try.
Read more about my food journey here.
