Crispy Paleo Tostones With Guacamole

Tostones recipe and content provided by Joshua Weissman

To put it simply: Tostones are literally just twice-fried green plantains. But to me, they’re much more than that. Plantains have a type of starchiness that creates such a stark crusty crunch on the outside and smooth fluffy inside in tostones — tasty enough to rival French fries. They are a perfect vessel for just about any sauce; in this case that sauce would be guacamole, but the list goes on and on.

Related: Oven-Baked Sweet Potato Fries With Garlic & Chive Aioli

The first time I had tostones was when I first visited Jamaica. I went to a local restaurant, placed my order, then saw a waiter drop off a plate that was brimming with these gorgeous golden fried medallions. I hesitated and ended up not getting them. That decision plagued me for months until I finally found another place that served them. I’ve been hooked ever since.

Quick disclaimer: Yes, these tostones are an upgrade from other fried foods because they use higher-quality starches and cooking fats. However, deep frying is still not a Bulletproof-friendly cooking method. For that reason, this recipe is best to enjoy only occasionally. Alternatively, you can bake tostones: Arrange slices on a sheet pan, brush with fat, and bake at 375 for 10 minutes before smashing, flipping, and baking for two more 5-minute increments (brushing with more fat each time).

Crispy Paleo Tostones With Guacamole

Start to Finish: 20 minutes

Ingredients:

• 3 green plantains, peeled and sliced into 3/4-inch rounds
• 3 cups avocado oil, grass-fed ghee, or pastured beef tallow
• 1 large avocado
• 1 tablespoon lime juice
• fresh oregano leaves to garnish
• salt to taste

Instructions:

1. Add oil, ghee, or tallow to a pan at least 3 inches deep on medium heat. A deep cast iron skillet works well.
2. When oil is hot, add sliced plantain and make sure they’re evenly dispersed in the oil and not overcrowding the pan. Fry until the outsides are a light golden and they are soft enough to pierce with a fork. If needed, work in batches to fry.
3. Remove slices and drain on paper towels. Using the bottom of a mason jar, squash and flatten the plantains until each one is about 1/4-inch thick.
4. Add slices back into the hot oil and fry until golden brown and crispy. Drain on fresh paper towels and season immediately with salt.
5. Prepare guacamole: Peel and pit your avocado, then mash with lime juice until the mixture is mostly smooth. Season to taste with salt.
6. Serve tostones with guacamole and garnish with fresh oregano leaves.

Serves: 2-4

Nutritional Information (Per Serving):

• Calories: 176
• Total Fat: 8.1g
• Saturated Fat: 1.3g
• Cholesterol: 0g
• Sodium: 8mg
• Total Carbs: 28.3g
• Fiber: 5.2g
• Sugars: 0g
• Net Carbs: 23.1g
• Protein: 1.6g
• Calcium: 8mg
• Iron: 1mg
• Potassium: 611mg