These Crispy Baked Green Plantains are the healthy version of the Latin America widely known Patacones or Tostones, usually fried.
In Panama, just as in any part of Northern South America, the Caribbean, and Central America, plantains are a significant component of the day-to-day cuisine.
In a nutshell, you need to peel and cut the plantains, season with oil, salt and garlic.
Bake them for once to get them softer.
Press them to make small discs.
Bake them again, and that’s it.
For the detailed steps please scroll to the recipe card or watch the video.
To make the traditional version, you need to follow the exact procedure, but you need to fry them instead of baking the plantains.
Both fried and baked versions of these green plantain’s fritters get mushy if not eaten immediately.
Plantains stain, do not touch your clothes after opening.
More about Plantains
In one aboriginal dialect, still in use, the word for plantain is T’ach. This word also means “food.” You get the picture; the word for plantain is the same word used to call food in general.
Green Plantains Fritters
In Panama, we call them patacones; in Colombia, they are Tostones. They are our French fries. Thus, in any given restaurant, you will have the option to pair your main dish with either rice, cassava root (yuca), patacones (fried green plantains), or potatoes (baked or French fries).
I always go or Patacones or Yucas.
Remember: to make Tostones or Patacones, you need very green plantains.
Plantains are starchy, tough, and not very sweet. Therefore, they require cooking, as they are not enjoyable to eat raw.
Plantains are also great for cooking other dishes such as Plátanos en Tentación, Savory Tajadas, Sweet Tajadas, Platanitos (like the ones you may have seen as packed snacks), and Mofongo (a typical dish from Puerto Rico).
All very easy to make dishes with minimal amount of ingredients. More about Plantains Nutrition
More Panamanian Dishes
There is a unique book, written and developed by Panamanian well-known chef and friend Charlie Colins, inspired by this word, the name of the book is T’Ach: Authentic Panamanian Cuisine. The book’s photographer is also one of my best friends Sergio Ochoa.
I love this book as it depicts Panamanian Cuisine at its best, with pictures and recipes developed on a journey through the different provinces and cuisines from Panama; a small country of barely 3.8 million people, which has seven native dialects that are still spoken which comes with different cultures and ways of cooking.
More Plantain Dishes?
Try these Sweet Plátanos en Tentación (Plátano Pícaro)
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #ourplantbasedworld on Instagram. Cheers!
Baked Green Plantains (Patacones or Tostones)
- 1 green plantain
- 1 garlic clove grated
- 1 tablespoon avocado oil
- 1 teaspoon sea salt
- Pre-heat the oven at 440 ºF (220ºC). Cut the green plantain with a lengthwise cut.
- Introduce a small knife at the edge and keep opening the peal with your hand.
- Cut the peeled plantain in ¾ inches (about 2 centimeters).
- Add the plantain chunks to a bowl and mix them with the grated garlic, salt, and half of the oil.
- Place a parchment paper with the oil and salt coated plantain chunks on a baking tray and make its way to the oven.
- Bake for 15 minutes.
- Take them out and pick a plastic bag. Place each chunk, one by one, inside the plastic bag and press it with a glass or plate, placing them back on top of the parchment paper.
- Brush the mashed plantains with the remaining oil.
- Place them back in the oven for another 15 minutes.
- Take them out of the oven and enjoy hot.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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