These Baked Tostones or twice “Fried” Plantains aren’t fried at all, they are baked in the oven which makes them a delicious, healthy side dish or appetizer!
Baked Tostones
Another way I love making these is with my Air Fryer. My Air Fryer tostones come out quick, extra crispy and no deep frying, just a few spritzes of olive oil for a crispy, delicious appetizer or side dish.
If you’re unsure what to make with plantains, more plantain recipes I like are Turkey Picadillo Stuffed Sweet Plantains and Turkey Pastelon (Sweet Plantain Lasagna).
Typically, tostones are served with a sprinkle of salt like chips. Here, I served them as an appetizer with mojo, a pungent dipping sauce made with garlic, cumin, oregano and sour orange juice or a combination of orange and lime juices. You can also eat them with other dipping sauces such as guacamole, ceviche, zesty avocado dressing.
Shhh, don’t tell my daughter these aren’t fried! If I can fool her, then these pass the test. She loves tostones, and got so happy when she saw me making them, I kinda felt bad because I said, she’ll know something is different, she always does! But she ate them without a peep and even said how good they were.
Fried tostones, aka patacones depending on what country you are from, are fried green plantains. They’re basically the latin equivalent to french fries in America. Usually a treat I occasionally allow myself because they are not exactly low in fat. But now I will be eating these a lot more. They are just as good as the fried ones without all the points. The trick is to bake them until they are brown.
If you are making these as a side dish, some of my favorite main dishes to eat tostones with are Picadillo, Pernil, or Rice and Beans.
More Appetizers You May Enjoy:
Baked Tostones
Ingredients
Tostones:
- 3 medium green plantains
- 2 tsp canola oil
- salt
- olive oil spray
Instructions
Tostones:
- Preheat the oven to 400°F.
- Spray baking sheet with cooking spray.
- Peel plantains and slice into 1/2 thick slices.
- Place in a bowl and toss with oil and salt.
- Arrange slices on the baking sheet.
- Lightly coat with a little more oil spray on top and bake for 10 minutes or until slightly brown on the bottom.
- Remove from oven.
- Using a tostonera (a press), slightly mash each piece to about a quarter of an inch thick. If a tostonera is not available, insert the pieces between a folded piece of brown-paper and press down using a saucer or the bottom of a glass jar.
- Lightly re-spray the baking sheet and place the plantains brown side up onto the baking sheet.
- Lightly spray the top and bake for another 15 minutes until golden brown and crispy.
For the Mojo:
- Heat a small sauce pan on low flame, when hot add oil.
- Saute garlic on low for about 2 minutes, do not brown.
- Add sour orange, oregano, cumin, salt and pepper and let it come to a boil.
- Shut off and set aside to cool to room temperature.
