Go Back
Print

Oven Baked Tostones

Want a more hands-off and easy clean up style of making tostones? Baking them at a high heat yields big batches quickly!

Course Side Dish
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
Author Lucia Hawley

Ingredients

  • 2 green plantains unripe
  • 1 tablespoon melted coconut oil or extra virgin olive oil
  • sea salt
  • black pepper

Instructions

  1. Preheat the oven to 425.
  2. 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.
  3. Slice each plantain into 1/2 inch to 1/4 inch slices. Arrange the slices between two sheet pans.
  4. 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.
  5. Sprinkle generously with sea salt and pepper, then bake the plantains for 10 minutes.

  6. 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!

  7. Place the trays back in the oven for 5-10 additional minutes (depending on how thickly sliced the plantains were), or until browned.

  8. 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.