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Baked Tostones (Smashed Plantain)
Crispy, golden rounds of smashed green plantain baked until crunchy on the outside and tender within. A lighter take on the classic Latin American double-fried favorite, these baked tostones are perfect as a snack or side dish with your favorite dipping sauce.
For 4 servings
- prep
Prepare the plantains.
1.Using a sharp knife, cut off both ends of each green plantain.2.Score the peel lengthwise without cutting into the flesh, then remove the peel.3.Slice the peeled plantains into 1-inch thick rounds.TIPThe peel is tough. Soak the scored plantains in warm water for 5 minutes to loosen the skin if it's stubborn. - boil · ~10 min
Parboil the plantain rounds.
1.Place the plantain rounds in a large saucepan and cover with water.2.Bring to a boil over high heat, then reduce to a simmer.3.Cook until just fork-tender but not mushy, about 8 to 10 minutes.4.Drain well and let them cool slightly on a clean kitchen towel.TIPDon't overcook them — you want them firm enough to hold their shape when smashed. - prep
Preheat the oven and smash the plantains.
1.Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.2.Place each boiled plantain round on a flat surface. Using the bottom of a small plate or spatula, gently press down to flatten each piece to about 1/4-inch thick.3.Transfer the smashed plantains to the prepared baking sheet in a single layer.TIPIf the plantain sticks to the smashing tool, place a small piece of parchment paper between the plantain and the plate. - bake · ~20 min
Season and bake until golden and crisp.
1.Brush both sides of each smashed plantain with olive oil.2.Sprinkle lightly with salt and garlic powder.3.Bake for 10 minutes, then flip each tostone carefully and bake for another 8 to 10 minutes, until golden brown and crispy at the edges.TIPKeep an eye on them during the last 2 minutes — they can go from golden to burnt quickly. - serve
Serve immediately.
Transfer the hot tostones to a serving plate. For the authentic experience, serve with a garlicky mojo sauce or a simple sprinkle of flaky sea salt and a squeeze of fresh lime.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Choose plantains that are completely green and firm; any yellow spots mean they're too ripe and will turn out sweet, not savory.
- 2Parboil the rounds until just fork-tender — if they're too soft, they'll fall apart when smashed.
- 3Smash each round evenly to about 1/4-inch thick for consistent baking and crunch.
- 4Brush oil on both sides generously to promote even browning and crispness in the oven.
- 5Flip the tostones halfway through baking and watch closely in the last 2 minutes to prevent burning.
- 6For extra crispiness, let the smashed plantains dry on a towel for 5 minutes before oiling and baking.
Adapt it for your goals.
Spicy Cilantro
Add a pinch of cayenne or chili powder along with the salt and garlic powder, and garnish with chopped fresh cilantro before serving for a zesty kick.
Garlic Mojo DippersGarlic Mojo Dippers
Serve with a classic mojo sauce: blend olive oil, minced garlic, sour orange juice (or lime + orange), salt, and oregano for a tangy, garlicky dip.
Cheesy TostonesCheesy Tostones
After flipping the tostones in the oven, sprinkle each with grated cotija or Parmesan cheese and bake for the final 2-3 minutes until melted.
Herb & LimeHerb & Lime
Mix dried oregano or ground cumin with the salt and garlic powder, then finish with a squeeze of fresh lime juice before serving.
Why this is on our healthy list.
Good Source of Potassium
Green plantains are rich in potassium, which supports healthy blood pressure and muscle function.
High in Resistant Starch
Unripe green plantains contain resistant starch, which acts like fiber to support gut health and steady blood sugar levels.
Lower in Fat Than Fried Versions
Baked tostones use only a fraction of the oil compared to traditional double-fried tostones, making them a lighter option.
Naturally Gluten-Free & Vegan
This recipe contains no wheat or animal products, so it suits gluten-free and plant-based diets.
Frequently asked questions
No — ripe plantains are sweet and soft, and they won't yield the firm, savory, crunchy texture of traditional tostones.
