This Oven-baked Tostones recipe (Crispy Baked Green Plantains) is a healthier twist to the traditional twice "Fried" green plantains. These are delicious and a healthier Latin option for a side dish or appetizer!
Only 3 ingredients and prepared in just 30 minutes!
In this oven-baked version of Tostones, you will still enjoy a golden crispy Toston. I am simplifying the cooking method that results in healthier Tostones using less oil.
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What are Tostones?
Traditional Tostones (Tostones de Platano), also called Patacones, are twice-fried green plantain slices that are crispy and typically served as a side or an appetizer. Unlike green Plantain Chips, Tostones are thicker slices fried once, gently pressed to flatten them a little, then fried again until golden and crispy.
You can find green Plantains (Platanos Verdes in Spanish and also known as Platano Macho in Mexico) in the produce section of most major grocery stores, health foods stores, or specialty Latin markets.
Tostones (and any cooked plantains, for that matter) are Latin comfort food. Our Venezuelan tables are always gifted with a plate of delicious plantains, whether cooked green or ripe, like my easy recipe for Fried Sweet Plantains (Plátanos Maduros Fritos). Both plantain recipes pair perfectly with my amazing Puerto Rican Turkey (Pavochón) for a fantastic Latin meal.
I hope you love it as much as I do!
What to serve with Tostones?
Dip your tostones chips in one of these delicious Latin sauces and enjoy them as an appetizer.
- Tangy Aji Verde (Spicy Peruvian Green sauce) and this Creamy Cilantro Garlic Sauce.
- Smoky and savory Tomatillo-Chipotle Salsa
- The best Venezuelan sauce Guasacaca
- Or topped with some cheese and Venezuelan Carne Mechada (shredded beef).
Latin drinks to sip while you enjoy these Tostones
- Peruvian Pisco Sour Cocktail
- Passion Fruit Margarita
- Mexican Paloma
- Brazilian Passion Fruit Caipirinha
- Alcohol-free Agua de Jamaica (the best hibiscus Agua Fresca)
As a side dish, serve Tostones with...
- Beans and rice
- Alongside a soup or stew
- A salad
How to make the best Oven Baked Tostones step-by-step
Equipment
- Cutting board
- Knife
- Bowl
- Baking sheet pan
- A glass for pressing the plantain.
Ingredients
Making baked plantains is quite simple and requires only three ingredients!
I am featuring plain Tostones seasoned with salt in this recipe, but you can also season them with Garlic or other spices for an extra kick of flavors.
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(a printable version of the recipe card with ingredient quantities is also below)
- Green Plantains (the greener, the better)
- Oil such as avocado or canola which have a high smoke point
- Salt
Instructions
Cooking with Plantains is relatively easy and quick.
Start by setting the oven to 400 degrees Fahrenheit (200 Celsius) and line a large, rimmed baking sheet with parchment paper to prevent sticking.
- The easiest way to peel a green plantain is to cut both ends first, then with the tip of a knife, make an angled cut lengthwise as deep as the skin (less than 1/4 inch deep) without cutting the plantain flesh.
- With the tip of the knife, raise the skin to pry and peel it off. You may need to repeat this step 2-3 times as not all of the skin might come off at once.
- Slice the plantains into about one-half-inch rounds (Slices can be diagonal too). Remember that peeled plantains will begin to oxidize if exposed to air for too long.
- In a bowl, toss the plantains with one tablespoon of the oil and 1/2 teaspoon of salt until well coated. You may do this step directly onto the sheet pan, but I like to toss them inside a bowl first to get them coated more evenly.
- Place the seasoned plantain slices on the baking sheet about one inch apart.
- Bake the plantains at 400F for 15 minutes, then place the baking sheet on a heat-safe surface.
- Using the bottom of a glass cup (any sturdy glass will work), gently press straight down on each round to obtain about 1/8-inch thickness.
- Brush the tops of each plantain round with half of the remaining oil, ensuring it’s nicely coated. Flip them and brush the other side. Sprinkle with the remaining salt.
- Return the pan to the oven, and bake for an additional 15 minutes, turning them over halfway through baking to ensure they are golden brown on both sides.
- The Tostones are done when they look golden brown and crispy. Season with additional taste. Tostones are typically served warm.
There you have them! One of the best Tostones recipes!
They are crispy, tasty, and one of my favorite healthy green plantain recipes.
Variations
Make Garlic Tostones by adding one teaspoon of Garlic powder when tossing with the oil and salt. Or Spicy Tostones, by adding one teaspoon of your favorite ground spice, such as Chipotle powder.
Tostones Frequently Asked Questions
If your Tostones fall apart, they haven’t cooked enough on the inside. Return them to the oven for an extra 3-5 minutes.
Baked Tostones turn dry, stiff, and chewy after they cool down, especially if they have been refrigerated. They taste their best right after cooking.
If you have leftovers, the best way to reheat them is by briefly soaking them in water and returning them to the oven for about 10 minutes at 400 degrees F.
Tostones do not reheat well in the microwave.
Choose plantains that are as green and unripe as possible. Check out this article for more information on what to Look for in choosing the perfect Plantains.
Other Latin appetizers you may like
Latin drinks to pair with Tostones
📖 GET THE RECIPE! 🍽️
Oven Baked Tostones (Crispy Baked Green Plantains)
Ingredients
- 2 Green Plantains (the greener the better)
- 3 tablespoons Vegetable Oil such as avocado or canola
- 1 teaspoon Kosher Salt
- This Venezuelan Guasacaca sauce (for dipping your Tostones!)
Instructions
- Set the oven to 400 degrees Fahrenheit (200 Celsius) and line a large, rimmed baking sheet with parchment paper to prevent sticking.
Peel the plantains
- The easiest way to peel a green plantain is to cut both ends first, then with the tip of a knife, make an angled cut lengthwise as deep as the skin (less than 1/4 inch deep) without cutting the plantain flesh. With the tip of the knife, raise the skin to pry and peel it off. You may need to repeat this step 2-3 times as not all of the skin might come off at once.
- Slice the plantains into about one-half-inch rounds (Slices can be diagonal too). Remember that peeled plantains will begin to oxidize if exposed to air for too long.
- In a bowl, toss the plantains with one tablespoon of the oil and 1/2 teaspoon of salt until well coated. You may do this step directly onto the sheet pan, but I like to toss them inside a bowl first to get them coated more evenly.
- Place the seasoned plantain slices on the baking sheet about one inch apart.
Bake
- Bake the plantains at 400F for 15 minutes, then place the baking sheet on a heat-safe surface.
- Using the bottom of a glass cup (any sturdy glass will work), gently press straight down on each round to obtain about 1/8-inch thickness.
- Brush the tops of each plantain round with half of the remaining oil, ensuring it’s nicely coated. Flip them and brush the other side. Sprinkle with the remaining salt.
- Return the pan to the oven, and bake for an additional 15 minutes, turning them over halfway through baking to ensure they are golden brown on both sides. The Tostones are done when they look golden brown and crispy. Season with additional taste. Tostones are typically served warm.
Would you like to save this recipe?
We'll email this recipe post to you, so you can come back to it later!
Notes
- Variation - Make Garlic Tostones by adding one teaspoon of Garlic powder when tossing with the oil and salt. Or Spicy Tostones, but add one teaspoon of your favorite ground spice, such as Chipotle powder.
- If your Tostones fall apart, they haven’t cooked enough on the inside. Return them to the oven for an extra 3-5 minutes.
- Baked Tostones get dry, stiff, and chewy after they cool down, especially if they have been refrigerated. They taste their best right after cooking. If you have leftovers, the best way to reheat them is by quickly soaking them in water and returning them to the oven for about 10 minutes at 400 degrees F.
Tostones do not reheat well in the microwave. - Choose plantains that are as green and unripe as possible. Check out this article for more information on what to Look for in choosing the perfect Plantains.
Claire K Fisher says
Easy to make, great instructions, and delicious! Turned out perfectly.
Juyali (ju-ja-lee) says
Thank you, Claire! I’m thrilled you found the recipe easy and loved how your tostones turned out. Thanks for leaving a review! ?
Deb says
Love all your recipes and this one did not disappoint. Will make again soon.
Juyali (ju-ja-lee) says
Great to hear Deb! Thank you for being a fan. It makes my day. And thanks for sharing your comment. ❤️?
Melinda says
These were so easy to make and my guests loved them. This crispy, oven-baked version of Tostones is going to be handy as I host appetizer parties in the months ahead. I added garlic powder and enjoyed the addition of a little garlic bite, thanks for suggesting that.
Juyali (ju-ja-lee) says
Hi Melinda,
I'm so glad you and your guests loved the Tostones! I'm also happy the garlic powder addition was a winner – it adds a great depth of flavor. Thanks for shating your experience! ❤️?
Amy Liu Dong says
Wow! This looks amazingly delicious and very enticing! Definitely a perfect side dish or appetizer that everyone will gonna love and enjoy! Thanks for sharing this with us.
Juyali (ju-ja-lee) says
Thanks, Amy! Yes, definitely a crowd-pleaser, perfect for any occasion. Enjoy making them!
Claudia Cristina Ciorteanu says
Just tried these oven-baked tostones and they came out perfectly crispy! A great alternative to frying.
Juyali (ju-ja-lee) says
Glad they turned out as planned. Thanks for your comment, Claudia!
Liz says
On a whim, I bought some plantains at the market. Thankfully, I found your yummy recipe!! My family enjoyed this crispy dish!!
Juyali (ju-ja-lee) says
Glad your experience preparing plantains was a success! Happy it was a family win. 🙂 Thanks for sharing, Liz!
Sonja says
I never had fried plantains, so I couldn't really compare to the original, but these baked crispy slices were so good, I just had a whole portion all by myself, not even feeling guilty, as they were baked.
Juyali (ju-ja-lee) says
So glad you discovered plantains, Sonja! These baked slices are addictive, I won't judge! I can finish the whole thing on my own. ?
Thanks for your review!
Swathi says
Oven baked tostones is so yummy I tried it, perfect green sauce. My family loved it.
Juyali (ju-ja-lee) says
We're so happy this recipe was a hit, Swathi! Thank you so much for leaving a review and sharing your experience. 🙂 ?
Krystle says
You'd never know these were oven baked they're SO crispy. Yummy snack that we love munching on!
Juyali (ju-ja-lee) says
Delicious and addictive, we totally get it! ?
Thank you for your review Krystle!
Gloria says
We had a neighbour, who is Cuban. She would bring plantains to all the BBQ parties. She has since moved away. I will have to take over the tradition.
Juyali (ju-ja-lee) says
Hi Gloria,
Your neighbor might be moving on, but your plantains are about to level up! This recipe will have you channeling your inner Cuban chef. 😉
Liz says
These crispy plantains were delicious!!! They were a wonderful side for taco night!
Juyali (ju-ja-lee) says
Hi Liz,
Delicious, you say? Sounds like taco night just got a crispy upgrade! 😉
So glad you liked them.