If you have led this life with low -carbohydrate lifespan for a while, you probably hit a wall with the same old snacks. Pork shells again? Cheese chips for the third time today? Sometimes you just want something hot, crispy, salty … and real. Here these keto tostones come into play.

They are everything that Tostones are usually, crispy little joy, but without the carbohydrate bomb of the actual cooking bananas. We exchange a simple keto -friendly vegetables that calls gold and keeps your carbohydrates at bay. Then we drown them in garlic mojo. No drizzle. No swab. We soak these vacuum cleaners.

Let us break it up step by step. But first, here is what you need to know what we cook here.

What are Tostones (and why do you go with you keto)?

Regular tostones are made from green cooking bananas that are smashed and fried twice. They are crispy outside, soft inside and directly addicted. The problem? Cooking bananas are loaded with carbohydrates. This is great when you run marathons, not so good when you try to prevent your insulin from jumping like a basketball.

Instead of cooking bananas, we use a vegetable that plays well with keto macros: Beet.

Yes, I said it. Beets. Before you roll with your eyes, you can listen to me. With the slices and fried beets, they ahmen the texture of green cooking bananas quite well. They don’t taste exactly the same, but as soon as the Mojo garlic hits, they will not take care of it. You will be too busy.

Ingredients will need

For the “Tostones”:

• 3 medium beets (approximately the size of a tennis ball)
• Salt, taste
• Food oil that can endure warmth – think of avocado oil, cattle valley or lard

For the garlic Mojo:

• 6 cloves garlic, smashed and chopped (go wild, it’s garlic)
• 1/3 cup of olive oil
• Juice of 1 lime (or lemon when it rolls around in your fridge)
• pinch of salt
• Optional: chopped parsley or coriander if you want to make it look chic

Step-by-step instructions for the production of keto tostones with garlic mojo

Step 1: Peel and cut these beets into disc

Peel your beets with a vegetable peeler or a knife. Cut off the ends, then cut into thick coins, think about half a customs. Too thin, and they will end with chips. Too thick and they are not properly smashed. Mittelweg is the sweet spot.

Step 2: Fry first – get you soft

Get your oil in a pan – cast iron if you have it. Medium heat is good. Add the beet cuts in a single level. Cook on each side for about 3 to 5 minutes until they are soft enough to press, but not browned. Use a fork to test. If it just slides, they are good.

Pull them out and rest on paper towels. Let the oil cool just before the second round.

Step 3: Timension time

You don’t need a Tortilla press. Use the bottom of a glass, a plate or something flat and heavy. Smate every beet disc until it is about ¼ inch thick. Stress not about perfect circles – Rustic is good.

Step 4: Second Fry – Get it crispy

Up the heat up a little. Add your smashed rounds back into the hot oil. Fry until they are golden and crispy, maybe 2 to 3 minutes per side. Keep an eye on them. Pull them out while you’re hot and try not to eat them all before the mojo is finished.

Let’s talk about garlic Mojo

This sauce is not subtle. It shouldn’t be. Garlic is the boss here and olive oil is only here to wear it. The lime gives it a pop, and when they lie around herbs, throw them in.

Heat the olive oil in a small pan over low heat. Add the garlic and carefully stir it for a minute or two. Don’t let it burn – just sizzle a little. Then remove from the stove, stir in the lime juice and salt. Boom. Completed.

How to serve keto tostones with Mojo

You can dive. You can drizzle. You can pour it out as if you are getting a fire. Just make sure that everyone gets some sauce. The magic happens here.

Have friends over? Serve on the side with somewhat crushed pork or grilled chicken. Make it a whole thing. Solo snack time? Stack them with a fried egg and call it lunch. Midnight fridge? You already know.

Storage tips (if you somehow have leftovers)

Okay, let’s say, you didn’t eat the whole batch in one session. Here you can find out how you can keep you crispy:

1. Let them cool completely.
2. Store in an airtight container with a paper towel inside to soak up the moisture.
3. Warm in a hot oven or air roast – not in the microwave, unless you like sadness.

The mojo can sit in the fridge for a week. The taste gets even better after a day or two. Just don’t eat it directly out of the glass, unless you agree to garlic for a week.

Why this tostones with garlic Mojo works on keto

Let us check the macros briefly. A medium beet has about 6 grams of carbohydrates, 2 of which are fibers. So if you use three, look at about 12 net carbohydrates for the entire batch. This is a victory.

She fully helps the fat from the oil. The salt helps when you sweat electrolytes. And garlic? Apart from the fact that everything tastes surprising, it is also good for your immune system. Not bad for a snack that feels like a fraudster.

A few tips from someone who made this 17 times

• Don’t skip the second fry. This is the crunch.
• Use a slotted spoon or pliers to handle the beets – you can give your fingers.
• Double the mojo when you cook for more than two people. Or if you really love garlic. What you do. Admit it.
• You can stack them at the front and freeze them. Warm up in the air fryer directly from frozen. Lifeguard on lazy days.

Try this turn out of: Mojo Mayo

Mix a spoon of your garlic in Mayo. That’s it. Now you have a creamy dip that tastes like you actually know what you are doing in the kitchen. Use it to dive your keto fries, spread on burgers or just eat with a spoon. We will not judge.

Diploma

Nobody said Keto had to be boring. Nor does it mean to give up the food you loved in the past. You only learn to bend the rules a little. Exchange the stuff with high carbohydrate, keep the crunch and add garlic how your life depends on it.

These keto tostones met the point every time. Crispy, golden and loaded with taste without destroying their carbohydrates. Hold a few beets in the drawer and you always have a snack that feels much more than a compromise.

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