Description
This Oven-baked Tostones recipe (Crispy Baked Green Plantains) is a healthier twist to the traditional twice "Fried" green plantains. These are delicious and healthier Latin options for a side dish or appetizer!
Ingredients
- 2 Green Plantains (the greener, the better)
- 3 tablespoons of Oil such as avocado or canola which have a high smoke point
- 1 teaspoon of Salt like Kosher
This Venezuelan Guasacaca (Guasacaca Venezolana) recipe 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.
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.
Nutrition
- Serving Size: 5 tostones
- Calories: 133
- Sugar: 9 g
- Sodium: 390 mg
- Fat: 7.2 g
- Carbohydrates: 19 g
- Fiber: 1.4 g
- Protein: 0.8 g
