Baked tostones: savory green plantains that are lightened by baking instead of frying. Crispy on the outside, tender inside, and seasoned simply with salt, these make a perfect appetizer or side dish and pair wonderfully with a bright avocado-cilantro dip.
Baked Tostones
Baked TostonesAcross much of the Caribbean and Latin America, twice-pressed green plantains—called tostones or patacones depending on the country—are a classic snack and side. Traditionally fried, these salted rounds are delightful with a squeeze of lime or a creamy dip. This baked method keeps the flavor you love while reducing oil and cleanup, producing satisfyingly crisp discs without deep-frying.
These baked tostones began as an experiment to recreate the texture of twice-fried plantains in the oven. A simple trick—briefly microwaving the whole plantain to soften the center before peeling and slicing—speeds the process and helps achieve a consistent smash. If you prefer not to use a microwave, you can soften plantains in a covered skillet with a little water or steam them briefly, then proceed the same way.
Important: use green plantains for savory tostones. Yellow or ripe plantains are sweet and will not crisp the same way. A large peeled green plantain yields about 8–10 ounces and typically makes roughly 12 slices, or about six tostones per half-plantain serving. Plantains are a hearty source of fiber, potassium and other vitamins and minerals, and they must be cooked before eating.
Why this method works
Microwaving or steaming softens the plantain flesh so it can be easily peeled and sliced while remaining firm enough to smash. Pressing the hot slices produces a wide, thin disc with more surface area to crisp in the oven. A generous spray of oil before baking helps the edges brown and become crunchy. The result is a lighter version of the classic twice-cooked tostone with great texture and less added fat.
Serving suggestions
- Serve hot with a sprinkle of kosher salt and a squeeze of lime.
- Offer dips like an avocado-cilantro dressing, garlic mojo, chimichurri, or a simple garlic-yogurt sauce.
- Use as a crunchy base for small bites—top with shredded chicken, black beans, salsa or fresh pico de gallo for a tasty appetizer.
Notes on equipment
To smash the plantains you can use the bottom of a sturdy jar, a small plate, a flat spatula, or a tostonera (a handheld press designed for patacones). Anything flat and firm works—just be careful handling the hot slices.
Recipe
Yield:
4 servings (about 6 tostones per serving)
Prep time:
10 minutes
Cook time:
20 minutes
Total time:
30 minutes
Ingredients
- 2 large green plantains
- Cooking spray or a light mist of oil
- Kosher salt, to taste
Instructions
- Preheat the oven to 425°F (220°C). Lightly spray a large baking sheet with oil.
- Trim the ends of the plantains. Score the skin lengthwise on two sides so it is easier to peel after cooking.
- Microwave the whole plantains until they are soft in the center. For two plantains, microwave about 6 to 6½ minutes; for one plantain, about 3 to 3½ minutes, depending on your microwave. The peel will darken.
- While still hot, peel the plantains and slice into rounds about 3/4 inch thick. You should get roughly 12 slices per plantain.
- Place the hot slices on a cutting board and smash each one flat using the bottom of a jar, a tostonera, or a flat spatula. Work while the plantains are hot so they press easily into thin discs.
- Arrange the smashed plantains on the prepared baking sheet. Generously spray the tops with cooking spray or brush lightly with oil and season with kosher salt.
- Bake until golden on the bottom, about 10–12 minutes. Turn each tostone, spray or brush the other side with a little oil if desired, and bake until golden and crisp, about 8 minutes more.
- Remove from the oven, season with additional salt if needed, and serve immediately while hot and crisp.
Nutrition (per serving)
Serving: 6 tostones (half plantain). Calories: 137 kcal; Carbohydrates: 36.5 g; Protein: 1 g; Fat: 1 g; Saturated fat: 0.5 g; Sodium: 6 mg; Fiber: 3 g; Sugar: 16 g.
Storage and reheating
Leftover tostones are best eaten the same day for maximum crispness. To re-crisp, arrange them on a baking sheet and bake at 375°F (190°C) for 6–8 minutes, flipping once, until hot and crisp. Avoid microwaving leftovers, as they will soften and lose their crunch.
These baked tostones are naturally gluten-free, dairy-free and vegan, and make a versatile, flavorful addition to any meal or party spread. If you try them, season simply and enjoy while hot for the best texture.
