Eat Evolved


You are what you eat. Eat what you've evolved to eat.


April 18th, 2011 at 19:57

Every now and then, there comes a time in a grain-free person’s existence when said person REALLY, REALLY wants something along the lines of chips and salsa. Alas, unlike what most people think, corn is not a vegetable, so tortilla chips are right out. Even delicious kale chips are not meant to stand up to even the runniest dips. So what’s a grain-free girl to do?

That’s where this one comes in. Tostones are, simply put, twice-fried green plantains. Plantains are interesting. The black ones are sweet, about on the same level as a green banana. The green plantains have a more savory flavor and a very firm texture. They’re starchy, and as such should probably not be eaten by someone eating VLC and trying to maintain ketosis. But there’s nothing wrong with having them every now and then.

For tostones, take your desired amount of plaintains (I found one large green one was a nice snack for me, Husband, and Toddler) and slice them into rounds about 1/2-3/4 of an inch thick. Heat your choice of healthy high-temp oil in a Dutch oven or deep skillet (or deep-fryer, if you have it) to 375. Fry the plantain rounds for 3 minutes, then remove and put them on top of some paper towels that are placed on a clean, flat surface that won’t get ruined if you hit it with a hammer. Keep the heat on your cooking oil while you do this, because after this step they go back in.

Hit your plaintains with a hammer. Seriously. I use a meat mallet, but whatever you can use to pound them flat will work–the bottom of a heavy glass, a frying pan, whatever. You can see here where I’ve smashed some and some are still just slices.

smashing tostones

Once you’re done smashing, put your tostones back in the oil for another 3 minutes. Remove them, drain on paper towels again, then salt and serve. You can have them with your favorite salsa or dip, or just do what we did and eat them plain. Toddler was a huge fan.

finished tostones

  • Vincent Gonzales

    This is a traditional snack/side dish in Shan’s Puerto Rican family and they always serve it with a mojo sauce made from garlic, onion, vinegar or lemon juice and salt. OMG SO GOOD!

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