Keto Tostones with Garlic Mojo: Crunch You Didn’t Know You Needed

If you’ve been living that low-carb life for a while, you’ve probably hit a wall with the same old snacks. Pork rinds again? Cheese chips for the third time today? Sometimes you just want something hot, crispy, salty… and real. That’s where these keto tostones come in.

They’re everything tostones usually are, crispy little rounds of joy, but without the carb bomb of actual plantains. We swap in a simple keto-friendly veggie that fries up golden and keeps your carbs in check. Then we drown ’em in garlic mojo. Not a drizzle. Not a dab. We soak those suckers.

Let’s break it down, step by step. But first, here’s what you need to know about what we’re even cooking here.

What Are Tostones (And Why Go Keto With Them)?

Regular tostones are made from green plantains, smashed and fried twice. They’re crunchy outside, soft inside, and straight-up addictive. The problem? Plantains are loaded with carbs. That’s great if you’re running marathons, not so great if you’re trying to keep your insulin from bouncing like a basketball.

So instead of plantains, we use a veggie that plays nice with keto macros: turnips.

Yeah, I said it. Turnips. Before you roll your eyes, hear me out. When sliced and fried, turnips mimic the texture of green plantains pretty well. They don’t taste exactly the same, but once the garlic mojo hits, you’re not going to care. You’ll be too busy crunching.

Ingredients You’ll Need 

For the “Tostones”:

• 3 medium turnips (about the size of a tennis ball)
• Salt, to taste
• Cooking oil that can take heat – think avocado oil, beef tallow, or lard

For the Garlic Mojo:

• 6 cloves of garlic, smashed and chopped (go wild, it’s garlic)
• 1/3 cup olive oil
• Juice from 1 lime (or lemon if that’s what’s rolling around in your fridge)
• Pinch of salt
• Optional: chopped parsley or cilantro if you want to make it look fancy

Step-by-Step Instructions of How to Make Keto Tostones with Garlic Mojo

Step 1: Peel and Slice Those Turnips

Peel your turnips with a veggie peeler or knife. Cut off the ends, then slice into thick coins, think around ½ inch. Too thin, and you’ll end up with chips. Too thick, and they won’t smash right. Middle ground is the sweet spot.

Step 2: First Fry – Get them Soft

Heat your oil in a skillet—cast iron if you’ve got it. Medium heat is good. Add the turnip slices in a single layer. Cook for about 3 to 5 minutes on each side, until they’re soft enough to press but not browned. Use a fork to test. If it slides in easy, you’re good.

Pull them out and rest them on paper towels. Let the oil chill a little before round two.

Step 3: Smash Time

You don’t need a tortilla press. Use the bottom of a glass, a plate, or anything flat and heavy. Smash each turnip slice until it’s about ¼ inch thick. Don’t stress about perfect circles—rustic is good.

Step 4: Second Fry – Get them Crispy

Crank the heat back up a bit. Add your smashed rounds back into the hot oil. Fry until they’re golden and crispy, maybe 2 to 3 minutes per side. Keep an eye on them. Pull them out, salt while hot, and try not to eat them all before the mojo’s done.

Let’s Talk About Garlic Mojo

This sauce is not subtle. It’s not meant to be. Garlic is the boss here, and olive oil is just here to carry it. The lime gives it a pop, and if you’ve got herbs lying around, throw ’em in.

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

How to Serve Keto Tostones with Mojo

You can dip. You can drizzle. You can pour it on like you’re putting out a fire. Just make sure each bite gets some sauce. That’s where the magic happens.

Got friends coming over? Serve with some shredded pork or grilled chicken on the side. Make it a whole thing. Solo snack time? Stack ‘em with a fried egg on top and call it lunch. Midnight fridge raid? You already know.

Storage Tips (If You Somehow Have Leftovers)

Okay, let’s say you didn’t eat the whole batch in one sitting. Here’s how to keep them crisp:

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

The mojo can sit in the fridge for a week. The flavor gets even better after a day or two. Just don’t eat it straight from the jar unless you’re okay with garlic breath for a week.

Why This Tostones with Garlic Mojo Works on Keto

Let’s do a quick check on the macros. A medium turnip has about 6 grams of carbs, with 2 of those being fiber. So if you’re using three, you’re looking at about 12 net carbs for the entire batch. That’s a win.

The fat from the oil helps keep you full. The salt helps if you’re sweating out electrolytes. And garlic? Besides making everything taste amazing, it’s also good for your immune system. Not bad for a snack that feels like a cheat.

A Few Tips From Someone Who’s Made These 17 Times

• Don’t skip the second fry. That’s the crunch.
• Use a slotted spoon or tongs to handle the turnips—saves your fingers.
• Double the mojo if you’re cooking for more than two people. Or if you just really love garlic. Which you do. Admit it.
• You can batch-fry these ahead and freeze ’em. Reheat in the air fryer straight from frozen. Lifesaver on lazy days.

Try This Twist: Mojo Mayo

Mix a spoonful of your garlic mojo into mayo. That’s it. Now you’ve got a creamy dip that tastes like you actually know what you’re doing in the kitchen. Use it for dipping your keto fries, spreading on burgers, or just eating with a spoon. We won’t judge.

Conclusion

Nobody said keto had to be boring. It also doesn’t have to mean giving up the foods you used to love. You just learn to bend the rules a little. Swap out the high-carb stuff, keep the crunch, and add garlic like your life depends on it.

These keto tostones hit the spot every single time. Crunchy, golden, and loaded with flavor, without wrecking your carb count. Keep a few turnips in the drawer, and you’ve always got a snack that feels like way more than a compromise.

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