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Preheat skillet over medium heat with coconut oil.
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Mix sugar with cinnamon in a large bowl and set aside.
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Cut the ends off the plantain. Score the skin of the plantain where the ridges are, making sure not to cut through the plantain, and then peel the skin off.
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Slice the plantains into 1 inch thick coins.
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Once the oil is hot, place the plantains in the skillet and fry on both sides for about 3 minutes or until golden yellow.
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Remove the plantains, and then flatten the plantains using something flat like the bottom of a cup, plate, or spatula.
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Once flatten, refry the plantains for 2-3 minutes on both sides or until golden brown and crispy.
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Place the freshly made tostones straight into the bowl with the cinnamon sugar and mix until the tostones are coated.
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Serve immediately with melted chocolate for dipping.