I’ve eaten a fair share of tostones in my day, and I absolutely love them. They are simple, but are somehow so flavorful and hearty. This recipe provides a twist on the classic; baked, not fried, with a not-so-traditional dipping sauce. Feel free to experiment with sauces – I’ve had them with chipotle aiolis, creamy cilantro and avocado dressings, mayo/ketchup mixes…all delicious!
Baked Tostones – modified from SkinnyTaste
1 green plantain (note: to make baked tostones, you must use green plantains, NOT yellow or black)
Sea Salt, to taste
Olive oil spray
Fresh lemon, to taste
For garlic butter dipping sauce:
1 Tbsp. butter or ghee
1 clove garlic
fresh parsley, to taste
1. Preheat oven to 425 degrees, and spray baking sheet with cooking spray.
2. Cut off ends of plantain, score one side end-to-end with knife and remove the peel (this may take some effort, but it’s worth it!)
3. Slice plantains into rounds, about 1/2 inch thick and spread out on baking sheet. Spray plantains with additional olive oil spray and season with salt.
4. Bake for 12-15 minutes. Remove from oven and use a flat object (like a jar or drinking glass) to smash/flatten the rounds while still hot.
5. Flip the smashed rounds over and bake for an additional 10-12 minutes.
6. After the tostones are baked, microwave the butter/ghee with garlic for 20-25 seconds or until melted. Add fresh parsley if desired and garnish tostones with fresh lemon juice, to taste. Serve hot.