Baked Tostones Recipes

TOSTONES

Steps:

• In a large bowl, combine the garlic, garlic salt and onion powder. Add plantains; cover with cold water. Soak for 30 minutes. , Drain plantains; place on paper towels and pat dry. In an electric skillet or deep fryer, heat oil to 375°. Add plantains, a few at a time, and cook for 30-60 seconds or until lightly browned. Remove with a slotted spoon; drain on paper towels., Place plantain pieces between two sheets of aluminum foil. With the bottom of a glass, flatten to 1/2-in. thickness. Fry 2-3 minutes longer or until golden brown. , Combine seasoning mix ingredients; sprinkle tostones with seasoning mix.

OVEN BAKED SWEET PLANTAINS

Steps:

• Preheat oven to 450°F.
• Coat a nonstick cookie sheet with cooking spray.
• Cut the ends off of the plantains and peel.
• Cut each plantain on the diagonal into 1/2 inch slices.
• Arrange in single layer and coat tops with cooking spray.
• Bake, turning occasionally, for 10-15 minutes, until plantains are golden brown and very tender.

CRISPY BAKED TOSTONES

Steps:

• Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper to prevent sticking.
• To prepare the plantains: Here's a helpful video. Slice off both ends of each plantain. Use the tip of a paring knife to cut through the skin of a plantain from top to bottom, following the curve of the plantain as you go. You want to slice just deep enough to cut through the skin (less than 1/4 inch deep)-you'll get the feel of it as you go. Repeat twice more on the plantain so you have three evenly-spaced slits. Use your fingers or a spoon, angled downward, to pry off each section. Discard the skins and repeat for the remaining plantains. Slice the plantains into 1-inch thick rounds, then set aside.
• On the prepared baking sheet, toss the sliced plantains with 2 tablespoons of the oil. Disperse them evenly across the pan, flat sides down. Bake for 15 minutes, then place the pan on a heat-safe surface.
• Using the bottom of a glass liquid measuring cup (or mason jar or other sturdy glass), gently press straight down on one round to achieve about 1/4-inch thickness. Repeat for each round.
• Brush the tops of each round with oil, making sure to get into all the nooks and crannies. Flip them and brush the other sides (you may need to use just a bit more than 2 tablespoons oil here). Sprinkle the salt over the rounds.
• Return the pan to the oven and bake for 14 to 17 minutes, until nicely golden and sizzling. Season with additional salt, to taste. Serve warm with dipping sauce, if desired.

TOSTONES

Steps:

• Heat the oil in a large skillet over medium heat. Add the plantain slices and fry until they soften, 5 to 10 minutes. Remove from the oil and drain on paper towels.
• Use a tostonera (a press) to slightly mash each piece until it is about 1/2 inch thick. If you do not have a tostonera, use a mallet or place the pieces between a folded paper bag and press down with a saucer. Press all of the pieces before going onto the next step.
• Return the pieces to the hot skillet and fry until crispy, about 3 minutes per side. Drain on paper towels and season with garlic powder and salt while still warm.

BAKED PLANTAINS

Steps:

• You can watch the video in the post for visual instructions.Preheat the oven 400° F (205° C) and line a baking sheet with parchment paper. Spray it lightly with cooking spray and set aside.
• Remove the peel of the plantains. If they are yellow with dark spots and overripe you will be able to peel them like a banana. If they aren't too ripe (yellow without spots), you will need to cut off the ends, then carefully cut through the skin lengthwise with a knife and remove the peel. Slice plantains diagonally into 1/3-inch (0.8 cm) thick slices.
• In a bowl, toss together the plantain slices, oil, and spices. Spread the plantain slices in a single layer on the prepared baking sheet.
• Bake until plantains are golden-brown, about 20-25 minutes, flip once after about 15 minutes. Depending on the ripeness of the plantains the baking time might be a bit shorter or longer.

OVEN BAKED TOSTONES

Steps:

• Preheat the oven to 425.
• Peel the plantains by chopping off the ends, then making a shallow split lengthwise through each plantain, essentially scoring the skin without cutting too deeply into the plantain itself. Once you've made your score, take your thumb and gently coax the peel off of the plantain. Typically once you get this going, the peel comes off pretty readily. Try leaving your plantains out on the counter at room temperature in general if you have issues peeling them.
• Slice each plantain into 1/2 inch to 1/4 inch slices. Arrange the slices between two sheet pans.
• Drizzle half the coconut oil or olive oil over one tray, then the remaining half over the other. Toss the plantain slices gently so that all sides are covered, then take a minute to arrange the slices so they each have about an inch circumference around them for now.
• Sprinkle generously with sea salt and pepper, then bake the plantains for 10 minutes.
• After 10 minutes, take the trays out, flip each plantain slice, and then using the flat bottom of a cup, gently press down on each slice to create the the traditional tostone shape. If you find the bottom of the cup is sticking to the tostones while you're trying to remove it, let it sit on them for an extra two seconds. The steam from the hot tostone will help release the bottom of the cup, you just gotta give it a sec!
• Place the trays back in the oven for 5-10 additional minutes (depending on how thickly sliced the plantains were), or until browned.
• Remove the trays from the oven, place the tostones in a serving dish and sprinkle with additional sea salt, black pepper, lime juice, smoked paprika, crushed red pepper flakes, or just wait for the inevitable dips to flavor these tasty tostones.

BAKED TOSTONES (GREEN PLANTAINS) RECIPE

Steps:

• Preheat the oven to 420 degrees 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 6½ minutes. For 1 plantain, about 3 to 3½ minutes, depending on the microwave. The skins will become black.
• Peel the plantains and cut them into ¾ inch thick slices while hot to yield about 12 per plantain.
• Smash the hot plantains (while hot) with the bottom of a jar, can, or something flat.
• Place them on the prepared baking sheet and generously spray with oil, season with salt and bake for about 10 to 12 minutes until golden on the bottom.
• Turn and bake on the other side for about 8 minutes until golden and crisp. Season with more salt and eat right away, while hot.

BAKED TOSTONES RECIPE

Steps:

• Preheat oven to 350° F.
• Remove peel from plantain and cut the plantain into 3/4 inch pieces.
• Place pieces onto baking sheet lightly sprayed with cooking spray.
• Combine avocado oil and adobo seasoning. Lightly brush each piece of plantain on the top and the sides as well.
• Place in the oven and cook for 10 minutes.
• After 10 minutes, remove the plantains from the oven and using a glass mash the plantains until they are flat and about ¼ thick. Flip the plantain over so the uncooked side is on the bottom.
• Brush the new side up with the remaining avocado oil and adobo mixture. Place the plantains back in the oven and cook for an additional 10 minutes.
• When plantains are ready, remove from oven and allow to cool slightly until you can handle.
• While the plantains are cooking, mash the avocado then add the juice of one lime and a bit of salt and pepper to taste.
• Then combine tomatoes, red onion, cilantro, and juice of one lime.
• Top each tostone with a spoon of mashed avocado and garnish with tomato mixture on top.
• Serve immediately for best flavor and texture.

PERFECT BAKED PLANTAINS RECIPE

Steps:

• Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper.
• Cut the ends off each plantain and score the peels from end to end, making sure not to cut through the plantains. Pull the peels off and discard.
• Slice the plantains on an angle to make longer pieces, 1/4- to 1/3-inch thick.
• Pile the plantain slices on the baking sheet and drizzle with oil. Toss to coat all the plantain strips on both sides. Lay them out in a single layer. Then sprinkle generously with salt.
• Bake the plantains for 10 minutes. Then flip and bake another 10 minutes. Serve warm or at room temperature.

BAKED TOSTONES

Steps:

• Preheat the oven to 400°. 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.