Tostones always remind me of the first time I ever tried Cuban food. I ordered these as an appetizer that day, and let’s just say that I have never been the same since. Crispy, salty plantains dipped in all kinds of amazing sauces? Yes, please.
So when I was grocery shopping the other day and happened upon some lovely green plantains, I knew what I had to do. I didn’t really want to make a huge mess deep-frying plantains (plus it’s nearly bikini season – T-Minus 2 days to be exact), so I opted for the baked version instead. If you are doubting the yumminess of baked tostones, try these. They are SO good. Dunk them in some guacamole, aioli, aji verde, or whatever makes you happy, and you’ll be a happy camper.
2 green (unripe) plantains
4 Tbsp. avocado oil
Preheat the oven to 425 degrees.
Peel plantains by cutting off both ends and then slicing vertically to remove the skin. You may need to use a spoon to separate the plantain from the peel.
Slice the plantains into rounds that are about 1 inch thick each. Toss them with 2 Tbsp. of oil and place on a lined baking sheet. Bake for 15 minutes.
Take the plantains out of the oven and then smash each one with the bottom of a glass until they are flattened. Toss with 2 Tbsp. of oil, add sea salt to the tops, and bake for 15 more minutes, or until lightly toasted and crispy.
Enjoy hot with guacamole, aioli, aji verde, or any other yummy dip you like!