Twice-fried green plantains, also known as tostones, are a popular side dish and snack in many parts of Latin America and the Caribbean. These golden brown treats are crunchy on the outside, chewy on the inside, and have a mild potato-like flavor. Tostones are usually first deep-fried for a few minutes, then pressed to flatten, and fried again until crispy. This technique ensures that the plantains get cooked through completely before getting too brown too quickly.
It goes without saying, though, that while very delicious, the traditional preparation does use a lot of oil. And for the purposes of home cooking, this isn’t always ideal. The good news is that it is possible to bake green plantains instead of frying for a similar effect. This recipe from Alexandra Shytsman of the plant-based blog The New Baguette shows how easy it is to make this satisfying snack at home, no deep-frying required.
Gather the ingredients for this baked tostones recipe
To get started, you’ll need some green plantains, neutral oil (like avocado or refined coconut oil), salt, pepper, smoked paprika, and garlic powder.
Peel the plantains
Green plantains have a tougher skin than yellow plantains or bananas. To peel, trim the ends first, then separate the skin from the flesh by running your thumb down underneath the skin.
Season the plantains
Cut the plantains into thick coins and place in a bowl. Add the oil and spices, and toss to coat evenly.
Bake the plantains
Arrange the plantains in a single layer on a baking sheet, making sure to space them at least 2 inches apart. Bake for about 15 minutes, until they’re soft enough to flatten.
Flatten the plantains and bake again
Remove the baking sheet from the oven and flip the plantains. Using the bottom of a measuring cup or glass, press on each piece to flatten it. Then return the plantains to the oven and bake until crispy around the edges.
Serve the tostones
Tostones are best served warm, straight out of the oven. You can have them as a side dish, or as a snack, alongside guacamole or other dips.