Coconut Plantains with Chimichurri

Plantains are having a moment right now, and this quick Coconut Plantains with Chimichurri recipe is a healthier take on traditional fried plantains (or tostones).

I love making these as a quick side dish to dip in guacamole, or an herb-heavy chimichurri sauce.

Notes When Cooking with Plantains

When plantains are green, they are not sweet – they are starchy. So this tastes more like a little potato wedge than a banana.

If you buy green plantains and wait too long to use them, they will ripen and turn yellow, at which point they will be sweet, more like a banana, and better used for dessert (like caramelized bananas).

Healthier Fried Plantains

Tostones or fried plantains are typically deep fried in vegetable oil – twice. This version calls for a quick pan-fry in unrefined coconut oil, instead.

For the Chimichurri sauce, I also substantially cut down the oil and increased the greens – for a bright and delicious dip that is healthier, too,

Try This Healthier Plantain Recipe

If you try this recipe, let me know! Leave a comment, rate it (by clicking the stars in the upper right of the recipe card, below), and don’t forget to tag a photo @mariamarlowe or #mariamarlowe on Instagram or Facebook. I’d love to see what you come up with!

Coconut Plantains with Chimichurri

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Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings4 people

US ImperialMetric

Ingredients

Plantains

• 2 green plantains peeled and sliced into 1/4 inch rounds
• 2 Tbsp. coconut oil (unrefined) unrefined

Chimichurri Sauce

• 1/2 cup flat-leaf parsley minced
• 1/2 cup cilantro minced
• 2-3 cloves garlic minced
• 1 Tbsp. apple cider vinegar
• 2 tsp. dried oregano dried
• 4 Tbsp. extra-virgin olive oil
• 1/4 tsp. unrefined salt (real, pink, or Celtic salt)

Instructions

Chimichurri Sauce

• First, make the chimichurri sauce: Combine all ingredients in a bowl and whisk together well with a fork. Set aside.

Plantains

• Heat a medium-large frying pan over medium heat. Add the coconut oil and swirl it around until it is evenly coated.
• Carefully lay as many plantains on the pan flat as you can, without them touching. They should each have a little space in between. Let them cook on one side for about 1-2 minutes, just until it gets a golden yellow, before flipping and cooking the other side for 1-2 minutes. Remove to a plate when done. Repeat with any remaining plantains.
• You could sprinkle the plantains with a pinch of pink salt while cooking to eat on their own, or serve plantains with the chimichurri sauce.

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