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Baked Tostones (Green Plantains)

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

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

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!

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

A few years back I was experimenting with twice baking the plantains. 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 microwaving them first followed by baking them after would work, so we put it to the test. The results were pretty awesome, considering not being 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!

More Easy Appetizer Recipes You Might Enjoy:

Baked Tostones (Green Plantains)

4.89 from 9 votes
8
Cals:137
Protein:1
Carbs:36.5
Fat:1
These savory plantains have been made lighter by baking instead of frying – you won't believe how good they taste!
Course: Appetizer, Side Dish
Cuisine: Latin
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!
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Yield: 4
Serving Size: 6 tostones (half plantain)

Ingredients

  • 2 large green plantains
  • cooking spray
  • kosher salt

Instructions

  • 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.

Last Step:

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Nutrition

Serving: 6 tostones (half plantain), Calories: 137 kcal, Carbohydrates: 36.5 g, Protein: 1 g, Fat: 1 g, Saturated Fat: 0.5 g, Sodium: 6 mg, Fiber: 3 g, Sugar: 16 g

Categories:

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

 

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

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107 comments on “Baked Tostones (Green Plantains)”

  1. What do you recommend if you don’t have a microwave? Can I boil them instead? If so, for how long? Or should I also boil until the skin is black?

  2. Hello. I love this recipe. I recently air fried a green plantain, part of my diet menu and I didn’t know how to prepare other than fry. It was my first time and I liked it a lot. Now, I’m excited to bake, since I bake everything. I never thought to JUST bake it. Thanks. It was delicious or should I say great! I must try your dip. I can hardly wait. It taste like fried without the grease. How did I miss that idea. Lol. Love it!

  3. Avatar photo
    Kristin Scott

    These were fantastic. I liked them better than the greasy fried version. No mess and easier to make too! Great for being on WW and a restricted diet.

  4. I love regular fried tostones so I wasn’t sure how these would be. I was craving some of them since I have been on WW. Um, hello!! Will be adding these to my weekly rotation fo sho! Thank you for this wonderful recipe. I paired it with a garlic mojo sauce. Yummy!

  5. Great recipe! 2 questions: Do you have to microwave the plantains until the skin is black? what happens if some of the black gets on the plantain, is that normal?

  6. These are SO GOOD! I’m on a very restricted diet right now and these tostones made my week. I made them exactly as suggested and they turned out perfectly. Thank you!

  7. These were fabulous! We ate some with guacamole, and we sprinkled mozzarella cheese on others and added a sauteed shrimp.

  8. These were amazing! I used the bottom of a flat plate to smash them and it worked great (and I to sprayed the plate with oil to prevent sticking). I made one batch seasoned with just salt and then a second batch with tahine – delicious! This recipe is definitely a keeper! 

  9. Thank you! This was my first time trying plantains, and I’ve always been put off because most other recipes call for deep frying, which I do not like because it’s messy and wastes lots of oil. I tried this today using one plantain (I am guessing the ones in the USA are super-sized compared to the ones in the UK) and it was just nice for me. I will definitely be making these again. 

  10. Avatar photo
    Melissa Brooker

    I love these so much! My husband wanted to try plantains and I knew where to go for the recipe! We devoured these with your garlic mojo dipping sauce. I could probably eat the entire pan myself! Thanks for this recipe!

  11. Just made these for lunch. When I lived in Costa Rica I ate fried patacones all the time- this takes the fatty greasy frying process (which I love, don’t get me wrong) and makes it so simple and clean and a bit healthier too! I loved it!

    Seasoned mine with salt, pepper and garlic, and served with guac. Absolutely perfect. Takes me back to my days on the beach!

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  14. Hi! Thanks for sharing this lovely and healthy recipe! I’ve got one question, if I don’t have a microwave how Can I replace the first step? Thanks!!!xx 

  15. I don’t know if I did something wrong, but mine got all dry and cracked. Microwaving them seemed to harden them a lot. I took them out right after the peels turned black. I put a good portion of them in the oven, but ended up frying the majority. The ones that were in the oven were gross and hard and I had to throw them out. I might not have put enough oil. Any insight?