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cupping the discs

Baked Tostones

Twice baked tostones are a healthier version compared to frying them
Course Appetizer
Cuisine Caribbean
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 2 servings
Calories 342kcal
Author Charla


  • 2 green plantains
  • 2 tablespoon olive oil + 3tbsp for coating second time baking
  • Pink salt to taste


  • 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 ½ 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 back onto the tray with parchment paper (spaced out)
  • Bake for a further 15- 20 minutes
  • Sprinkle with pink salt to taste


  • When slicing the skin from the plantain, be mindful of cutting into the flesh. The skin is tougher than yellow plantain. I used my thumb to break off the skin, it won't peel away whole so don't be alarmed
  • Make sure every plantain slice is covered with oil. I find that when the slices aren't fully coated they turn out slightly hard/firm. Add tablespoon or more oil if required
  • Add additional flavouring i.e garlic, onion powder if you wish or just use plain ole pink salt


Calories: 342kcal | Carbohydrates: 57g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Sodium: 153mg | Potassium: 893mg | Fiber: 4g | Sugar: 27g | Vitamin A: 2017IU | Vitamin C: 33mg | Calcium: 5mg | Iron: 1mg