Growing up like I did, moving every few years, I learned to love alot of different foods. Nothing is more dear to my heart than the humble plantain. I especially liked tostones. We called them “Cara de Gato” because they kind of look like a kitty cat face. What kid wouldn’t love cute food?  I like them pretty much any way I can get them though. Crispy chips or sweet tender maduros — I love ’em. When I started eating paleo I had to give up my beloved tortilla chips (I live in Texas ya’ll, those babies are HARD to resist). I naturally gravitated to these thick, twice fried plantains. I don’t make these very often because… well… I eat them like chips! But since it is Super Bowl Sunday and all, lets do it! Tim asked for nachos… his favorite food is nachos. He LOVES them. He put in a special request for them today… and given how much I moan and groan about football all season long, it is only fair he get them. When you eat paleo, plantain nachos are where it’s at!

I use Melissa Joulwan‘s recipe from second cookbook. Well Fed 2. I swear her taco seasoning mix is the BEST.  She calls for thin plaintain chips, but I just find that tostones stand up better to all those toppings.

Happy Super Bowl Sunday everybody!

PS: If your local grocer does not have Diamond Crystal Kosher Salt you can get it on Amazon 😀

I will earn a small commision on some of the products on this page if you purchase through my link. I have only recommended products I know and love. I have not recieved anything from these companies for free.

Tostones (or Cara de Gato)

Tostones (or Cara de Gato)

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Perfect crispy bites of awesome for all your paleo chip needs!


  • 10 Green Plantains
  • Salt, Diamond Crystal Kosher or Coase Sea Salt
  • l cup coconut oil


  1. Find the greenest plantains you can!
  2. Cut off the two ends of the plantain and make a deep slice down the length of the plantain (best bet is a ridge)
  3. Peel off the skin of the plantain. It works best to work your finger under the skin and then peel off in chuncks. Green plantain skin does not like to come off so don't be alarmed if the peel breaks off in chunks
  4. Cut your plantains into two inch pieces
  5. Line a plate with paper towels
  6. Heat coconut oil (or if you are feeling really rich a high quality lard) to 300 degrees.
  7. Add plaintains to hot oil and cook 3 minutes until soft. 
  8. Remove from pan onto paper towel lined plate and let them cool
  9. Once they are cool enough to handle. Use the smooth side of your meat malet or other smooth heavy object and smash your plantains. 
  10. Once you have all your plantains smashed reheat your oil to 300 degrees
  11. Line another plate with paper towel
  12. Fry your tostones until golden brown
  13. Remove from pan to paper towel lined plate and salt immediatly

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