These Crispy Baked Green Plantains are the healthy version of the Latin America widely known Patacones or Tostones, usually fried. Plantains are a significant component of the day-to-day cuisine in Panama, just as in any part of Northern South America, the Caribbean, and Central America.
This Latin American finger food or side dish made traditionally with fried plantains has been present in my life since the day I started to chew. These thick plantain chips are more common in Central American and Caribbean countries than french fries.
It doesn't get easier than picking a green plantain and slicing it into 1-inch chunks to bring about 10 of these goodies. You can put whatever you can think of on top of them, eat them with a dipping sauce like your favorite hummus, or have a bite or two while you munch on a saucy stew.
As children, we would eat them with ketchup on top, yes, just like french fries! We all love plantains.
Our mother used to make us a quick tuna salad (see our veganized tuna mayo version), which we would scoop on top of the fried plantains, and that was a quick dinner that we all loved.
But... can you bake green plantains to avoid deep frying them and eat them healthily? Yes, you can, and this tostones recipe explains how.
- Green plantains
- Avocado oil (coconut oil and olive oil also work)
Optional: garlic or garlic powder.
See quantities and complete instructions in the recipe card.
Making these baked green plantains is super easy.
Preheat the oven to 440 ºF (220ºC).
Wondering how to peel plantains?
Make sure you pick the greener plantains for this tostones recipe; this will facilitate the pealing process and ensure they don't have any trace of sweetness.
Then place them in a mixing bowl, season with oil, sprinkle generously some salt, and a teaspoon of garlic powder (or minced garlic clove).
We replicate the same process followed by the traditional, twice-fried recipe with this plantain recipe.
You need to bake the plantains twice. The first time, to make the soft and be able to smash them and then place them back in the oven as a second bake to achieve the final desired consistency.
Place them in a prepared baking sheet with parchment paper. Bake the sliced plantains to make them softer until you see the plantains have turned from a pale pink-salmon color to yellow. You will also notice the brown veins look more prominent.
Press them with the bottom of a glass to make small discs, and brush them with oil.
Press the plantain chunks after the 1st bake.
Make discs using a glass or a round stone.
These tostones or baked plantains recipe calls for avocado oil, but you can use extra virgin olive oil or a cooking spray instead.
Top tip: use a plastic bag to prevent the smashed-baked plantain slices from sticking to the glass.
Bake them again on the same large baking sheet with parchment paper until golden brown.
Baked plantains make the perfect side dish for any recipe, where you would use potato wedges.
For the detailed steps please scroll to the recipe card or watch the video.
Notes: To make the traditional fried version, you need to follow the exact procedure, but instead of baking the plantains twice, a deep frying method is used instead, using a frying pan, and neutral oil... also cooked twice.
Both fried and baked versions of these green plantain fritters get mushy if not eaten immediately.
Plantains stain; do not touch your clothes after opening.
You can add garlic powder or minced garlic to the plantains before baking them. Use only one garlic or 1 teaspoon.
If you want to make plantain chips, the process is way simpler! You just need to bake the thinly sliced plantains once, using olive oil (or cooking spray), salt, and lay all the plantain chips on a prepared baking sheet with parchment paper.
Use a carrot slicer to thinly slice the green plantains.
Traditional plantain chips (or banana chips) are also made deep-fried (only once), instead of baking plantains.
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 us @ourplantbasedworld on Instagram. Cheers!
Baked Green Plantains (Patacones or Tostones)
- 1 teaspoon sea salt
- Pre-heat the oven at 440 ºF (220ºC). Cut the green plantain with a lengthwise cut.1 plantain
- Introduce a small knife at the edge of the plantain and keep opening the peal with your hand.1 plantain
- Cut the peeled plantain in ¾ inches (about 2 centimeters).1 plantain
- Add the plantain chunks to a bowl and mix them with the grated garlic, salt, and half of the oil.1 plantain, 1 clove garlic, 1 teaspoon sea salt, 1 tablespoon avocado oil
- Place a parchment paper with the oil and salt coated plantain chunks on a baking tray and make its way to the oven.1 tablespoon avocado oil
- 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. See our full Nutritional Disclosure here.
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