Christmas Tree Tostones with Guacamole (Whole30, Paleo, Vegan)
If you’re searching for a festive and delicious appetizer to wow your holiday guests, this Christmas Tree Tostones with Guacamole Board is the perfect fun addition to your menu. Not only it it visually stunning, but it’s also a breeze to make!
This recipe ticks all the boxes: it’s Whole30, Paleo, Vegan, gluten-free, dairy-free, nut-free, and egg-free, making it ideal for just about every dietary need. Whether you’re hosting a Christmas party or looking for a fun snack to make with the kids, this dish combines wholesome ingredients with holiday cheer.
Why You’ll Love This Recipe
- Festive and Fun: Guacamole board with tostones is are shaped like a Christmas tree, perfect for spreading holiday cheer. Such an easy appetizer for a holiday party!
- Allergen-Friendly: No gluten, dairy, nuts, grains, or eggs in sight, making this recipe safe for a wide range of diets.
- Quick and Easy: You don’t need fancy tools or hours in the kitchen to create this show-stopping appetizer.
- Wholesome Ingredients: Made with simple, whole-food ingredients that align with Whole30 and Paleo lifestyles.
Ingredients You’ll Need
Here’s what you’ll need to make these cute and tasty tostones:
- Plantains: Green plantains are essential in making tostones, creating the perfect crispy scoop for your guacamole “trees.” Or, if you are not on a Whole30, use your favorite tortilla chip of choice.
- Guacamole: Creamy, flavorful, and packed with healthy fats, guacamole creates the green Christmas tree shape. Use store bought or see recipe below for my EASY homemade version that is way better.
- Pico de Gallo: Used to “decorate” the guac tree and give it more color and flavor.
- Lime juice: How does the guac not turn brown? Simple answer: from the acidity of lime juice!
Tips for the Perfect Tostones
- Pick the Right Plantains: Look for green, unripe plantains—they hold their shape better and fry up crispy.
- Double-Fry Method: Fry once to soften, flatten into tree shapes, then fry again for that perfect crunch.
- Use a Cookie Cutter: To make Christmas tree shapes, a small tree-shaped cookie cutter is your best friend. Alternatively, freehand your trees with a knife.
- Serve Fresh: These are best served immediately, as tostones can lose their crunch over time.
How to Serve
This Christmas Tree Tostones and Guacamole makes a fantastic holiday appetizer, but it’s also great as a snack or side dish. Pair it with:
- A platter of fresh veggies for a colorful spread.
- Salsa, like my 3-minute Blender Salsa for extra dipping fun.
- A cozy holiday mocktail to keep the festive vibes going. Or, use my Whole30 Fall Punch!
Why This Recipe is Perfect for Holiday Gatherings
Finding an appetizer that’s not only festive but also easy, allergy-friendly, and crowd-pleasing can feel like a holiday miracle. These tostones are a surefire hit, blending the crispy goodness of fried plantains with the creamy richness of guacamole. Plus, the Christmas tree shapes add a whimsical touch that makes this dish as fun to look at as it is to eat.
Whether you’re hosting a Whole30-friendly Christmas dinner or need a vegan and gluten-free appetizer for a potluck, this recipe has got you covered. Gather your ingredients, crank up the holiday tunes, and let the magic happen in your kitchen.
Christmas Tree Guacamole and Tostones Board
Ingredients
- 3 large green plantains for tostones, see recipe below
- 1/2 cup coconut oil for tostones, see recipe below
- 6 medium avocados
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- pinch cumin
- 1/2 teaspoon salt
- 1/2 -1 bunch cilantro I LOVE cilantro, so I use the whole bunch!
- 1 cup pico de gallo
- 1/4 cup lime juice about the juice of 2 medium limes
Instructions
- For tostones, see notes to link for recipe. If not on a Whole30, you can also use store-bought tostones or chips instead.
- For guacamole, cut open and pit avocados. Scoop out avocado flesh into a medium bowl. Add all spices and mash. Finely chop cilantro (I use a small food processor to make this easier!). Add chopped cilantro to mashed avocado.
- To create the tree, get a large cutting board and spread the guacamole into a tree shape. I did this with the back of a spoon, smearing it into textured tree shape (see video link in notes). Use a pastry brush to brush the top with lime juice to prevent browning. Don't have a pastry brush? Stir juice into guacamole instead.
- Sprinkle with pico de gallo as tinsel or ornaments. Top with a tostones cut into a star if you are feeling fancy. Serve with remaining tostones and enjoy!
Notes
Nutrition
Homemade Tostones
Ingredients
- 3 large green plantains must be GREEN, not yellow
- 1/2 cup coconut oil or avocado oil
- Salt to taste
Instructions
- Peel the plantains by slicing the ends off, making a shallow cut along the ridges of the skin, and prying the skin off. Then slice them into 1-inch thick rounds.
- Heat oil in a skillet over medium heat. Once hot, fry the plantain slices for about 4-5 minutes on each side, until they are golden. Remove from the skillet and drain on paper towels.
- Using the bottom of a mug or plate, or a kitchen mallet, press down on each fried plantain slice until flattened.
- Return the smashed plantains to the skillet for a second fry, cooking them for 2-3 minutes on each side until crispy and golden. Or, you can freeze them at this point in a single layer, then store in a sealed container for about 3 months. These can go straight from the freezer to the second fry.
- Remove from the oil, sprinkle with salt immediately, and serve warm.
Notes
Nutrition
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