Crispy Baked Tostones Recipes

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.

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.

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.

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.