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.

TOSTONES (FRIED PLANTAINS)

Steps:

• Heat the oil in a heavy skillet over medium heat. Place a few plantain slices in the oil, and cook until lightly golden in color, about three minutes. Drain on paper towels. Repeat with the remaining slices.
• While the plantain slices are still warm, place them one at a time between two sheets of wax paper, and flatten by hand to 1/4 inch thick. Return flattened slices to the skillet, and continue frying until golden brown. Drain on paper towels, and season with salt and garlic powder.

TOSTONES (POTATOES)

Steps:

• Preheat the oven to 350°F.
• Bake the potatoes for at least 45 minutes. Allow them to cool so you can easily peel and cut them into 1/4 inch slices. Heat the oil in a 10-inch cast-iron skillet over medium heat. Brown the slices of potatoes, turning frequently. Meanwhile, prepare the gravy.
• Chile Gravy: Heat the additional 2 tablespoons oil in another skillet and blend in the flour. Cook until the flour is golden to make a roux, then stir in the garlic. Cook for just 1 minute. Add the cumin and oregano. Remove skillet from the heat.
• Combine the chile powder and water in a medium bowl, whisking until well blended. Add the chicken broth. Whisk this chile mixture into the flour roux. Place the skillet back over medium heat, and whisk the sauce to keep it smooth. Add the vinegar and salt and simmer for at least 15 minutes until the gravy thickens.
• To Serve the Tostones: arrange the potatoes in a shallow casserole or in 6 individual bowls and drizzle the gravy over the top. Garnish with the cheese and minced green onions, if desired.

BAKED PLANTAIN CHIPS

Steps:

• Preheat oven to 350 degrees, with racks in upper and lower thirds. Divide plantains between two rimmed baking sheets. Toss with oil, then arrange in a single layer on sheets. Season with salt and pepper. Bake until golden and crisp, 30 to 35 minutes, rotating sheets and flipping plantains halfway through. Drain plantains on paper towels. Serve with Pico de Gallo, if desired.

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.

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.

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.

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.

BAKED PLANTAINS

Steps:

• Preheat the oven to 350 degrees F.
• Grease a baking sheet with oil and arrange the plantains on it.
• In a small saucepan, melt the guava jelly and rum over medium heat and season with salt and pepper. Pour the mixture over the plantains and bake for 15 to 20 minutes.

TOSTONES

Steps:

• Pour 5 inches oil in high-sided saucepan. Heat over medium flame to 365 degrees.
• Slice plantains into one-inch long pieces; fry, 3 or 4 at a time until golden and starting to soften, about 3 minutes. Lift with slotted spoon; drain on paper towel. Transfer to work surface, stand plantains on ends, and, using a small durable plate or bottom of a saucepan, press down on each until it flattens to a 1/4-inch-thick circle. Return plantains to oil; fry until crisp, 2 to 3 minutes. Lift out of oil, and drain on fresh paper towel; sprinkle with salt. Serve immediately, or keep warm in oven. Repeat with remaining plantains.