Plantain croutons are a genius way to add that starchy crunch back to your salads if you are on a Whole30, Paleo, or even just gluten-free. These chopped little crispy salty bites are delicious on their own and help take a Whole30 salad to the next level. The first time my husband had them he said, “My salad tastes normal again!”
Store-bought plantain croutons are not Whole30 compatible, as they are considered SWYPO just like store-bought chips or fries. But they are so easy to make and only three ingredients and the homemade ones are Whole30 compatible, just like homemade fries, as they are just chopped up pan-fried plantains.
If you want to learn more about what plantains are and how to take off the skin, see my tostones post here.
It’s time to take those Whole30/Paleo salads to the next level!
- 1 pound green plantains
- 1/4 cup coconut or avocado oil
- 1 teaspoon salt
Remove the skin and chop green plantains into small 1/2" cubes.
In a medium saucepan, heat the oil over medium-low heat. Don't use too highof a heat, or the plantains will burn before they get crunchy through. Low and slow is key.
Add chopped plantains to oil. Cook for 13-15 minutes until golden and crunchy, stirring throughout.
Remove and immediately sprinkle with salt. Enjoy on top of your favorite salad for crunch and flavor.
Leftovers will soften and can be recrisped in an airfryer or on the stove again.
I tried making these in the airfryer and just didn't love the results, as they were very dry. I recommend the pan fry for this one!
Note: Store-bought plantain croutons are not Whole30 compatible, as that falls into the the "no store-bought chips" SWYPO category. But these are so easy to make and, just like homemade fries, are allowed on Whole30.