Baked Tostones (Smashed Plantain)

Name: Baked Tostones (Smashed Plantain)
Prep time: 10 min
Cook time: 30 min
Total time: 1 h
Yield: 4 servings
Cuisine: other
Ingredients: 2 pcs green plantain (large, firm and green (unripe)); 2 tbsp olive oil; 1 pinch salt; 1 pinch garlic powder

RATING

0.0/5

TASTE SCORE

8/10

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.

PREP

10m

COOK

30m

SERVES

100 G

172 cal

SERVINGS

INGREDIENTS

For 4 servings

2 pcsgreen plantain · large, firm and green (unripe)2 tbspolive oil1 pinchsalt1 pinchgarlic powder

NUTRITION · PER SERVING

172

CALORIES · 100 G

Protein1g · 2%

Carbs29g · 67%

Fat7g · 37%

Fiber2g

Sugar14g

Saturated fat1g

Cholesterol0mg

Sodium40mg

Potassium450mg

Phosphorus31mg

How we calculate →

METHOD · 5 STEPS

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.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Choose plantains that are completely green and firm; any yellow spots mean they're too ripe and will turn out sweet, not savory.
2
Parboil the rounds until just fork-tender — if they're too soft, they'll fall apart when smashed.
3
Smash each round evenly to about 1/4-inch thick for consistent baking and crunch.
4
Brush oil on both sides generously to promote even browning and crispness in the oven.
5
Flip the tostones halfway through baking and watch closely in the last 2 minutes to prevent burning.
6
For extra crispiness, let the smashed plantains dry on a towel for 5 minutes before oiling and baking.

RECIPE VARIATIONS

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 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 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 & Lime

Mix dried oregano or ground cumin with the salt and garlic powder, then finish with a squeeze of fresh lime juice before serving.

HEALTH BENEFITS