Recipe: Avocado Plantain Toast

Despite rumors you may have heard, avocado toast is not the sign of end times that some old money financial advisors make it out to be. It’s actually quite delicious, inexpensive, and good for you.

For those seeking a little something different in their morning snack, or for anyone on a grain free diet, these twice-fried plantains stand in for toasted bread, utilizing garlic and sea salt to add depth to an otherwise simple breakfast. Bonus: this is naturally a vegan and gluten-free recipe!

Avocado Plantain Toast Recipe


1 cup vegetable oil

1 green plantain, halved width-wise, then halved lengthwise

2 cloves garlic, minced

1 ripe avocado, thinly sliced

Sea salt to taste

Serves: 2

In a deep pan, heat vegetable oil on low. Add garlic and watch for it to turn golden. Using a strainer, remove garlic and set aside.

Raise the heat to medium-high so the oil is just barely bubbling. Carefully submerge the plantain quarters in the oil and allow to fry for 3-4 minutes, until they have started to brown.

Remove the plantain quarters to a sheet of parchment paper. Allow to cool slightly for handling, but not all the way. Using a rolling pin -OR- another sheet of parchment and a cutting board, gently flatten each quarter until it is about 1/4″ thick. Return these quarters to the oil and cook another 4-5 minutes, or until the outsides are a deep golden brown and crispy.

Remove twice-fried plantains from the oil and turn off the heat. Allow these to drain on a rack, parchment paper or paper towel. Sprinkle generously with sea salt and reserved, cooked garlic. Top with avocado slices, garnish with spices, cheese, or whatever you have on hand, and enjoy!

Garnish suggestions:

• Use a little shredded parmesan cheese and Helldust (or smoked paprika).

• Make a quick-n-easy chipotle slaw with shredded cabbage, mayonnaise, and chipotle hot sauce.

• Top with an overeasy fried egg for a messy but delicious treat.

• Add crumbled queso fresco, a few cilantro leaves, and a fresh lime for squeezing.

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