Jun 16, 2014

Baked Tostones (Green Plantains)


My favorite way to eat plantains!

These savory plantains have been made lighter by baking instead of frying – you won't believe how good they taste!

In most of the Caribbean and Latin America, twice fried green plantains called Tostones or Patacones (depending on which Latin American country you're from) are commonly eaten as an appetizer or a side dish with any meal. They are cheap and easy to make. Seasoned with just a touch of salt, this has always been my favorite way to enjoy plantains. Even better, I love serving them with a dip like my Zesty avocado cilantro dressing – yum!


A few years back I experimented with twice baking them, and they worked out pretty good considering they weren't fried. Just last week I made them again and my aunt told me she always microwaves her plantains before frying them and we both wondered how that would work microwaved then baked, so we put it to the test. The results were pretty awesome, considering they weren't deep fried, and even quicker and easier than my previous recipe. If you don't have a microwave, you can stick with my first recipe.

You need to start with green plantains, the yellow ones are sweeter and won't work for this recipe. I figured a generous portion would be 1/2 of a large plantain, which is about 6 tostones. I weighed a large peeled plantain and it was about 8.25 oz. Plantains, like bananas are high in potassium, fiber, vitamins and minerals. The only difference is you must cook them rather than eating them raw.

Later this week I will be sharing a delicious sweet plantain recipe my family makes at every backyard BBQ. Hope you enjoy these, they are naturally gluten-free, vegan, dairy-free and even Paleo friendly!


Baked Tostones (Green Plantains)
Skinnytaste.com
Servings: 4 • Size: 6 tostones (half plantain) • Old Pts: 2 pts • Weight Watchers PP: 4 pts
Calories: 137 • Fat: 1 g • Protein: 1 g • Carb: 36.5 g • Fiber: 3 g • Sugar: 16 g
Sodium: 6 mg (without salt) • Cholesterol: 0 mg 


Ingredients:

  • 2 large green plantains
  • cooking spray
  • kosher salt

Directions:

Preheat the oven to 425°F. Spray a large baking sheet with oil.

Trim the ends off the plantains. Score each plantain along two sides deep enough to cut through the skins.


Microwave the plantains until they become soft in the center. For 2 plantains this will take about 6 to 6 1/2 minutes. For 1 plantain, about 3 to 3 1/2 minutes, depending on your microwave. The skins will become black.


Peel the plantains and cut them into 3/4 inch thick slices while hot. You should get about 12 per plantain.

Smash the hot plantains (this needs to be done while hot) with the bottom of a jar, can or something flat. I used a tostonera commonly found in Latin Markets or you can buy a tostonera on Amazon for about $6, but anything flat will work.


Place them on the prepared baking sheet and generously spray with oil, season with salt and bake until golden on the bottom, about 10 to 12 minutes. Turn and bake on the other side until golden and crisp, about 8 minutes. Season with more salt and eat right away, while hot.

60 comments :

  1. Cannot wait to try these!!

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  2. What is the dipping sauce you are using for these baked plantains? It looks delicious!

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    Replies
    1. Zesty avocado cilantro dressing, the link is above.

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    2. There is a link in the text: http://www.skinnytaste.com/2012/04/zesty-avocado-cilantro-buttermilk.html
      Never had these, but definitely going to try!

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    3. Thanks, the dip is perfect! You can also use guacamole as a dip.

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    4. Just made the Zest Avocado Cilantro Dressing for the crockpot taco chicken salad recipe and it is OUT OF THIS WORLD good! I have shared it with everyone and no one can get enough!

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  3. I was thinking of bringing these to work for a snack. But you said to eat them right away....so, would this be a bad idea?

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    Replies
    1. You need to eat them right away, and they don't taste good reheated.

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    2. Are they good at room temperature?...like eat them within a couple days

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    3. no, you need to eat them right away

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    4. Can I freeze them and eat later?

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  4. Those look delicious! I love plantains, sounds like a great way to prepare them! :)

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  5. Would it be a good idea to use parchment on the pans?

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    Replies
    1. I would do it without parchment, you want them to brown.

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  6. I've never tried to stones because I never want to deep fry anything but these look amazing! I don't have a microwave, so do you think I can bake them till the skins are black?
    http://youtube.com/addalittlefood

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    Replies
    1. I linked to my old recipe above, you can make them in the oven, but nit in the skins. See recipe linked in the story above.

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    2. Gina could you use these to make Mofongo?

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  7. I've never thought if baking them, I'll have to try. I usually put them in the microwave like you do then smash and fry them. But I'll have to do it this way to see how I like them :)

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  8. If you don't have a smashed would the back of a large knife work? I have had tostones and LOVE them!!! Hooray for a healthy option!

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    Replies
    1. Anything flat to smash them would work!

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    2. I have a tostonera, but when I didn't I smushed them between two saucers. My family is from Haiti and we eat plantains every which way. But this way is my favorite. I was so happy to find this recipe!

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  9. MMM! I need to try this microwave trick. I bake them often, and I like them, but I want to try this new trick. Thanks for sharing!!!

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  10. These look so good. I don't have a microwave, how do you recommend I cook the plantains before baking them?

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    Replies
    1. Use my old recipe, the link is above. It's all in the oven.

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  11. What color nail polish are you wearing? :)

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  12. could you use these to make Mofongo

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  13. Hey Gina! These look great! I had a question about your new cookbook. Does it include pictures like all of your great recipes online? Thank you for the info.

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  14. These look and sound delicious - yum!

    xx Kelly
    Sparkles and Shoes

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  15. It is amazing that banana could be used to make so many delicious food.

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  16. These look amazing Gina! I love how you press them down to make bigger "crisps" with the slices. Such a lovely, exotic treat! I don't have a microwave, so you have to opt for the first recipe, but it looks fantastic, so I know it'd be worth it :D I used to be addicted to banana chips as a kid, and these would be a perfect option to them :) x

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  17. Hey Gina-- Why are these 4 points+ if they're just fruit+salt? Shouldn't they be 0?

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    Replies
    1. I was about to ask the same thing since bananas are 0 pts now.

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    2. Ask your leader, if I use the WW recipe builder it's not 0. I think they only count it as 0 if it's a snack, eaten alone.

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    3. I just looked up plantains on the WW website. Even plain, they have points. They're starchy enough to count for points, just like potatoes and parsnips and peas. Hmm...P for points! (It doesn't work for pineapple, but still...)

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  18. Where do you buy your plantains? At the grocery store? Thanks !!

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  19. Shouldn't you include the oil in the ingredient and nutrition info? What kind of oil do you use?

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    1. Canola cooking spray, and yes I did include it, although it will greatly depend on how much you use. I counted 5 seconds worth.

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  20. Can we prepare the same with ordinary banana?

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    Replies
    1. I don't think so, plantains are firmer and need to be cooked.

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    2. Yes they can be done with ordinary green bananas. I've made them and they taste great.

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    3. no not ordinary banana has to be green plantains my hubby was from puerto rico and that is the way they do them . other wise they don't taste right .

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  21. Being Latina & used to eat this fry, just the thought of putting the plantains in the microwave doesn't sounds right! Is it healthy? For sure it is more work! I don't know if I'll try this way, or maybe just for curiosity of knowing if it taste the same or even close!

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    Replies
    1. they don't taste right in microwave , needs bacon grease or oil to fry in

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  22. i like to double fry them in a little bacon grease and then a little salt , i smash them in a folded brown paper bag with my hand . works all the time , they are good with dipping them in catsup also ..

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  23. I tried this for the first time yesterday. This may be a very silly question - but I had difficulty smashing them. I tried a glass jar and a glass and the plantains kept sticking to the glass and crumbling. Did I perhaps microwave too long or not enough? I'd like to try this again.

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    1. hi , i only fry them until soft in olive oil or bacon grease, not much .take them out and put them inbetween brown paper bag and smash with your hand or rolling pin. they will be hot , then re fry them again until light brown and crispy . good with ketchup , spanish rice and beans, and yuca with olive oil . yuca is like a potato boil until soft, split remove the string from middle and enjoy with olive oil pepper and salt .

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    2. If they are crumbling, it means they are undercooked. They should be soft enough to smash without a lot of resistance, but firm enough to form a small disc.

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  24. I have had a recipe on my to-do list for awhile that involves plantains, making plantain chips out of them but have yet to find any plantains. Oddly enough I did find plantain chips the other day! But now I must find real plantains for this.

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  25. I tried these and they were fenomenal, I am Cuban and we eat "tostones" all the time. Its great to be able to make them a liter version!

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  26. You can most definitely eat ripe plantains raw - just like a banana. And yes, you can use firm - not ripe bananas in this way too. I love the various ways that you can use both fruits green and ripe.

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  27. my husband was from puerto rico and he smashed them between a folded brown paper bag using his hand or rolling pin . the bag absorbs the fat and they do not stick . he also made me a wooden like paddle two pieces with a hinge between so it could be used to smash them but i like the paper bag better as it is just then thrown away no need to wash it ..

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  28. Point of interest, deep frying in HOT oil is actual healthier than shallow frying. The high temps sear the food thereby preventing the fat from soaking into the food.
    Always use corn, peanut or grapeseed

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  29. I brought in a green plaintain with me to work today for lunch. After I am half way into my commute, I realize that I did not bring any spray oil nor a tostonera. I know I can use a plate but do you think I can make this w/o the cooking spray?

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    Replies
    1. They will not be any good without the oul as they will not crsp up properly

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  30. I like this idea. It's sort of like that "crash hot potato" recipe but with plantains. Can't wait to try it!

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