These savory plantains have been made lighter by baking instead of frying – you won't believe how good they taste!
In most of the Caribbean and Latin America, twice fried green plantains called Tostones or Patacones (depending on which Latin American country you're from) are commonly eaten as an appetizer or a side dish with any meal. They are cheap and easy to make. Seasoned with just a touch of salt, this has always been my favorite way to enjoy plantains. Even better, I love serving them with a dip like my Zesty avocado cilantro dressing – yum!
A few years back I experimented with twice baking them, and they worked out pretty good considering they weren't fried. Just last week I made them again and my aunt told me she always microwaves her plantains before frying them and we both wondered how that would work microwaved then baked, so we put it to the test. The results were pretty awesome, considering they weren't deep fried, and even quicker and easier than my previous recipe. If you don't have a microwave, you can stick with my first recipe.
You need to start with green plantains, the yellow ones are sweeter and won't work for this recipe. I figured a generous portion would be 1/2 of a large plantain, which is about 6 tostones. I weighed a large peeled plantain and it was about 8.25 oz. Plantains, like bananas are high in potassium, fiber, vitamins and minerals. The only difference is you must cook them rather than eating them raw.
Later this week I will be sharing a delicious sweet plantain recipe my family makes at every backyard BBQ. Hope you enjoy these, they are naturally gluten-free, vegan, dairy-free and even Paleo friendly!
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