Baked tostones

A plate of tostones with two side dishes of oil and pink salt

Twice baked tostones are a healthier version compared to frying them – paleo, vegan. gluten free



2 green plantains

2 tbsp olive oil + 3tbsp for coating second time baking

Pink salt to taste


  1. Preheat the oven to 180c/356f/gas mark 4 and line a baking tray with parchment paper
  2. Cut the ends from both of the plantains
  3. Slice the skin lengthways (don’t slice into the flesh just the skin).
  4. 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
  5. Slice each plantain about 1/2 inch in thickness
  6. Place the plantain slices in a medium sized bowl
  7. Drizzle 2tbsp of olive oil over the plantain
  8. Toss the bowl and use your hands to coat the plantain pieces evenly (make sure each slice is liberally coated, very important)
  9. Place each sliced plantain (spaced out) on the parchment paper
  10. Bake plantain for 15-20 minutes or until lightly golden and soft.
  11. Remove the tray of plantain from the oven
  12. Use a small bowl to flatten the plantain (like a pancake)
  13. Brush both sides of the plantain with olive oil and back onto the tray with parchment paper (spaced out)
  14. Bake for a further 15- 20 minutes
  15. Sprinkle with pink salt to taste