I posted some tostones nachos recently on Instagram using some leftovers,
and got T O N S of requests for a crispy tostones method, so here it is. I of course paired it with a fall inspired guacamole, because why the heck not, am I right?! Let’s dig in!
This blog is sponsored in partnership with my friends at La Tourangelle Artisan Oils, allowing #thatswhatsheeats to continue to share amazing brands and companies who I love to support and work with. As always, keeping it 100% real with y’all. All opinions are my own.
Let’s start with the pumpkin seeds- super easy. I used the La Tourangelle Toasted Pumpkin Seed Oil, which is super rich and nutty, perfect for slow & low heat roasting, full of flavor, and known for promoting heart health, and hair growth!
2 cups raw, unsalted pumpkin (pepita) seeds.
3 tablespoons La Tourangelle Toasted Pumpkin Seed Oil
1 Teaspoon of each, ground cumin, garlic powder, chili powder, smoked paprika, salt, pepper, cayenne pepper.
Mix all ingredients together and roast for 30 mins at 350, stirring once or twice.
The toasted pumpkin seeds play a staring role in this guacamole recipe, but also are perfect on salads, as a snack on their own, or on top of your tacos!
Here it is!
Toasted Pumpkin Seed & Goat Cheese Guacamole.
3 ripe avocados, mashed.
1/3 cup Spicy Pepitas
1/2 cup chopped cilantro
1/2 cup diced onion, red or white
1/4 cup diced jalapeño, remove seeds and stems if you hate the heat
1 lime, squeezed
1 garlic clove, finely minced
2 oz goat cheese crumbled
1 teaspoon salt
Combine all ingredients in a large bowl, will feed 4-6 people, or in my house, a very hungry Aly, and a bariatric tummy.
Let’s Talk T O S T O N E S.
I like to think of Tostones as the Paleo Taco Shell or Nacho Chip.
They’re a twice fried plantain, which looks like a banana, but has the texture and savory taste of a potato. These are super versatile, and can be used to scoop up your favorite dip, use as a base for a breakfast sandwich, or pile up the taco toppings- you decide.
I picked out several green plantains, (the more green- the more savory, the more brown spots, the sweeter. go green in this instance, and we can save the sweet plantain for another day).
I filled my cast iron skillet (wow I hate my electric range so much, please don’t judge it, ugh bane of my fricken existence) with 1 cup of La Tourangelle Organic Extra Virgin Olive Oil and turn the heat to medium, giving it about 4ish minutes to heat up. This EVOO is a great source of healthy fats, 100% organic, promoting great hair, skin, & nails, and is high in anti-oxidants. Did I mention it tastes amazing?!
I peel the skins off the plantain with a knife, this can be kinda tricky, don’t be afraid to cut the skins off, I AM TELLIN’ YA- this is NOT a banana. I slice the rounds into 1 inch pieces, and lightly place into the warmed oil. If the oil is hot enough, little bubbles will form around the pieces, and that means MONEYYYY.
Let them cook for 3-4 mins each side, take out of the oil, & drain.
THEN WE PRESS.
I used a simple tortilla press from Amazon, but you can put a piece of parchment between the slice and a flat bottomed bowl or glass, press down lightly until this flower shape appears, and then we re-fry till golden brown and delicious.
So, just add these beauties back to the oil, for 3 mins each side, or until crisp and golden brown on both sides. Drain on a cookie rack, or on a paper towel, and DO NOT FORGET TO SALT IMMEDIATELY WHEN YOU PULL THEM FROM THE OIL! This is the key to success.
Top these beauties with the guac, and serve them up for a great fall appetizer, snack, or make it a meal!
I added some baked salmon to some the other night to make it dinner, and it did not disappoint!
I hope you’ll give La Tourangelle a try, and currently, the Toasted Pumpkin Seed Oil is 40% off with code “PEPITA” through Halloween!
If you recreate this recipe, tag me on Instagram, @thatswhatsheeats, and hashtag #thatswhatsheeats so I can keep up with your food journey!
Thanks so much for hanging out friends,