I recently tried my hand at making tostones. Tostones are a popular side dish in many Latin American countries, coming from the Spanish word tostar which literally means "to toast". You make them by frying unripened sliced plantains, draining excess oil, flattening the plantains and then frying them again. Not the healthiest of snacks but damn if they weren't delicious! While these baked plantains are in no way a substitute for crispy and fried, they are a healthier alternative (and in my opinion, more flavorful).
I used my mandoline to slice the plantains uniformly thin. I love this kitchen tool but a word of caution - if you aren't careful you may be slicing more than just the plantain! Be extra careful as you slice the plantain and when you are near the blade, use the hand guard to finish. If you don't have a mandoline, not to worry! You can simply slice the plantains thinly with a knife.
Throw the sliced plantains into a large mixing bowl and combine with lime juice, melted coconut oil, chili powder, garlic and salt. Give them a quick toss and lay out evenly on a baking sheet.
Into the oven they go for 40 min, flipping halfway through. These are best when eaten straight from the oven - serve as a side dish or eat them as a snack all on their own!
Chili Lime Baked Plantains
Prep Time: 5 minutes
Cook Time: 40 minutes
- 2 slightly ripened plantains (not green, but not completely brown)
- Juice of 1/2 lime
- 1 tbsp coconut oil, melted
- 1/4 tsp chili powder
- 1/4 tsp garlic granules
- 1/2 tsp Kosher salt
- Preheat oven to 350F.
- Thinly slice plantains, either with a mandoline or with a knife. (USE CAUTION with mandoline!)
- Toss with lime juice, coconut oil, chili powder, garlic and salt.
- Evenly lay out the plantains on baking sheets lined with parchment paper.
- Bake for 40 minutes, flipping halfway through. Enjoy!
Nutritional info (1 serving = 1/4 of recipe, approximately 1/4 cup)
136 Calories - 1 g Protein, 24 g Carbs, 4 g Fat