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Nutrition education with Paleo Nick is kind of our thing. And you've probably noticed that it's of the cumulative persuasion - you learn things today that you can build on tomorrow. Today's crispy fried tostones recipe is a perfect example. You're going to learn how to fry up these babies today, and then next week's video will lay out the most perfect topping. But let's focus on the present for a minute.
Tostones, or fried plantains, are what Nick calls the best crunchy Paleo chip option out there. Pay close attention that word there - chip. These things are delicious, yes, but they're also super high carb and fried in a 50/50 mix of avocado and olive oils. So enjoy, but enjoy in moderation.
Plantains may sound kind of exotic, but you can find them in most grocery stores these days. In today's video, Nick walks you through how to peel these buggers, because they may look like bananas, but they don't peel like them! He picked up this recipe in Nicaragua, where they tend to make their tostones a little fatter and thicker. Nick's preference is thinner and wider - all the better to hold those toppings.
If you love nachos, tostadas and chicharrones, good news. These crispy fried tostones are of the same ilk, with some Paleo flair. Make them, eat them, enjoy them (moderately) and tune in again next week for something delicious to pile on top.
We'll see you right back here next week, where you know we'll be...
"Keeping it Paleo!"