this “Baked Tostones” are by far the easiest version of tostones I have ever made! and probably the healthiest too. Traditional tostones are twice deep fried, the first time to soften the plantains before they’re smashed, and the second time to brown the plantain and make them crispy. On this method I first boil them to cook them through, then smashed them until they were very, very thin and baked on a single layer with just a brush of olive oil and seasoning.
I love not having to stand in front of the stove frying a few tostones at a time. I used that time to be productive instead, I made my guacalicious guacamole!
It’s probably not surprise that I am very particular about my guacamole, I only like to season it with salt, pepper, and lime juice. That’s it. Not garlic powder, not onion powder and pleaaaaase no cumin. I also like adding fresh and crunchy things like red onions, jalapeños and cilantro (yep, no tomatoes). That to me is the perfect guac.
How do you like your guac?
The fresh and creamy guacamole goes perfect with the crispy tostones. This is a great appetizer or party food. Or if you’re like me, you can eat it all by yourself next to the window because it was so good you couldn’t stop after the first bite.
Find recipe below.
Baked Tostones and Guacamole
Category: Extras, Side Dishes, Uncategorized, Vegan/Vegetarian
1 to 2 green plantains
salt and pepper
—For the guacamole—
1 ripe avocado
1/4 cup chopped red onion
1/4 cup chopped cilantro
1 jalapeno pepper, seeded and chopped
juice of 1/2 lime
salt and pepper to taste
Preheat oven to 425 Degrees.
In a sauce pan boil 4 cups of water.
Slice the plantain into 1/2″ pieces and add to the boiling water. Cook for 20 minutes.
Remove the plantain from the boiling water and let it cool enough to handle. Peel each piece and press it down until you have a flat disk (toston) I used a tortilla press but you can do it using the bottom of a heavy glass. If they stick to the glass, spray the bottom with cooking oil.
Brush the baking sheet with olive oil and arrange the tostones, making sure they don’t over lap.
Brush the top of the tostones with olive oil and sprinkle with paprika, salt and pepper.
Bake for 15-20 minutes until golden brown, turning once during the process.
While the tostones are baking make the guacamole. In a medium bowl, mash the avocados, add the chopped onion, cilantro and jalapeño. Season with salt and pepper and add the lime juice. Mix until smooth and creamy.
Let the tostones cool for a few minutes before serving, they will get crispy as they cool.
Arrange on a platter and serve with a side of guacamole.