Baked Tostones
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 green plantains
- 2 tbsp olive oil + 3tbsp for coating second time baking
- Pink salt to taste
Method
- Preheat the oven to 180c/356f/gas mark 4 and line a baking tray with parchment paper
- Cut the ends from both of the plantains
- Slice the skin lengthways (don't slice into the flesh just the skin).
- Remove the skin with your hands. The skin on green plantain is quite thick so you will literally need to be firm and rip it off in pieces
- Slice each plantain about 1/2 inch in thickness
- Place the plantain slices in a medium sized bowl
- Drizzle 2tbsp of olive oil over the plantain
- Toss the bowl and use your hands to coat the plantain pieces evenly (make sure each slice is liberally coated, very important)
- Place each sliced plantain (spaced out) on the parchment paper
- Bake plantain for 15-20 minutes or until lightly golden and soft.
- Remove the tray of plantain from the oven
- Use a small bowl to flatten the plantain (like a pancake)
- Brush both sides of the plantain with olive oil and place back onto the tray with parchment paper (spaced out)
- Bake for a further 15- 20 minutes
- Sprinkle with pink salt to taste