Baked Tostones

Hola mi gente!

Today, let’s talk platanos! 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, accompanied by a dipping treat like ceviche or guacamole. But, now since eating less fatty, fried, or processed foods is important to me, I decided I would share with you a baking method for the same delicious Latin treat. I promise it is easy and tastes so good. Hope you enjoy.

Baked Tostones Servings: 4

• Size: 6 tostones (half plantain)

• PP: 4 pts

• Smart Points: 6 Calories: 137

• Fat: 1 g

• Protein: 1 g

• Carb: 36.5 g

• Fiber: 3 g

• Sugar: 16 g

Sodium: 6 mg (without salt)

• Cholesterol: 0 mg


· 2 large green plantains

· cooking spray

· kosher salt


Preheat the oven to 425°F. Spray a large baking sheet with oil. Trim the ends off the plantains. Score each plantain along two sides deep enough to cut through the skins.


Microwave the plantains until they become soft in the center. For 2 plantains this will take about 6 to 6 1/2 minutes. For 1 plantain, about 3 to 3 1/2 minutes, depending on your microwave. The skins will become black. Peel the plantains and cut them into 3/4 inch thick slices while hot. You should get about 12 per plantain. Smash the hot plantains (this needs to be done while hot) with the bottom of a jar, can or something flat. I used a tostonera commonly found in Latin Markets or you can buy a tostonera on Amazon for about $6, but anything flat will work.




Place them on the prepared baking sheet and generously spray with oil, season with salt and bake until golden on the bottom, about 10 to 12 minutes. Turn and bake on the other side until golden and crisp, about 8 minutes. Season with more salt and eat right away, while hot. I like to eat mine with guacamole as a dip. But, feel free to eat them how you prefer.

I hope you enjoy this treat. Please feel free to email me any recipe ideas you want me to try or share at

Buen Provecho!

Dira Monroe ©

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