Baked Tostones

I'm back on track with the baked items!

I've spent a little more than a week back in the states and I've forgotten precisely how hot the Bahamas was and how averse I was to making anything baked for a while.  (On a side note, I did get the recipes for a few requested Bahamian dishes while I was down there, so I will have those up on this site as soon as I get my life together!)

I love tostones.  I can't get enough of them.  There's a Cuban restaurant, Havana, across the street from me and if I wasn't so lazy about leaving my house and walking in the completely opposite direction of the route that I usually take, I would definitely purchase tostones from there all the time!

The other day, in a moment of tostones-withdrawal weakness, I spent an hour searching for a recipe for them.  But wait!  Let's not forget that I don't like to fry anything in my apartment.  That's basically asking for a trip to the ER.  So the "baked" version it is.  I finally found a recipe, gathered all the ingredients, and then realized that what I initially thought was cilantro in the grocery store was actually parsley....Don't forget to smell your herbs people!  I ran with it anyway and I, a self-proclaimed parsley hater, actually really liked it.  Parsley people, I think I get you now.

Finally, I realize how ridiculous this is.  I spent more time, energy, and money on making these tostones than I would have if I had just purchased them from the restaurant.  I know.  I'm not delusional.  But there's something to be said for making tasty and mostly-healthy food in your own kitchen.  I'm going with that explanation.  Leave me alone and let me stuff my face with my baked tostones.

Baked Tostones
from Skinnytaste
makes ~24 tostones

Print Recipe

  • 2 large green plantains
  • cooking spray
  • kosher salt

1) Preheat the oven to 425°F. Spray a baking sheet with cooking spray.

2) Trim the ends off the plantains. Score the plantains along two sides so that the flesh of the fruit is visible.

3) Microwave the plantains for about 6 - 6 1/2 minutes, or until they become soft in the center.  The skins should become darker.

4) Peel the plantains, then cut them into 3/4 inch rounds while they are still hot.  There should be about 12 slices from each plantain.

5) Flatten each plantain round while hot.  Use the bottom of a jar or can to do this.  (I used a measuring cup.)

6) Place the fruit on the baking sheet.  Spray the tops of the plantains with cooking spray, and sprinkle with salt.

7) Bake until golden on the bottom, 10-12 minutes.  Use a spatula to flip the tostones over on the other side.  Bake for ~8 minutes, or until they are golden and crisp.

8) Remove from the oven, sprinkle with more salt if desired.  Serve immediately with the sauce (below).

Mojito Garlic Dipping Sauce
slightly adapted from About.com

  • 1 cup olive oil
  • 1 head of garlic peeled, crushed and finely chopped
  • 1 small onion, finely diced
  • 3 tablespoons parsley, finely chopped
  • juice of 1 lemon
  • juice of 1 lime
  • salt to taste

1) Add all ingredients to a food processor.  Blend until the onion, garlic, and parsley are finely diced and all ingredients are well incorporated.

2) Serve with tostones.