Baked Tostones with Mojo Dip


Tostones is a Puerto Rican comfort food, but it is a pretty unhealthy one. They are traditionally twice fried and loaded with lots of salt and oil. Delicious but not heart friendly. I was so interested in finding a healthy version but not lose the taste. These slices of decadence still have the crunchy texture of its fried predecessor and is able to withstand the mojo garlic dip that is classical paired with this snack.

The original recipe came from

Ingredients for Baked Tostones :


  • 3 large Green Plantains (the greener the better)
  • 2 teaspoons Canola Oil
  • Salt to taste
  • Oil Spray (I make my own or you can use a `123store-bought one)

Step 1: Pre-heat the oven to 400 degrees Fahrenheit.

Step 2: In order to peel the plantains, you have to use a sharp knife and a butter knife. Make a slice into the skin of the plantain, but not deep enough to gash the banana. Slide the butter knife between the skin and banana and work the peel away.



Step 3: Slice the plantain into 1/2 inch to 1 inch chunks.


Step 4: Toss the plantains with canola oil and salt.

Step 5: Cover a baking sheet with parchment paper. Place plantain slices on baking sheet and bake for 10 minutes or until slightly brown.




Step 6: Using a tostonera (picture shown below), squash the plantain. Or you can slightly smash them between two pieces of brown paper.





Step 7: Place the plantains, brown side up, on the baking sheet. Spray with oil, and re-bake for 15 minutes or until golden brown.



Step 8: Eat and Enjoy!


Ingredients for Mojo Dip:


  • 1/3 cup Olive Oil
  • 2 teaspoons White Vinegar
  • 1-2 Garlic Cloves, minced or pressed
  • Salt and Pepper to taste

Step 1: Add all ingredients to a small bowl and mix.


Step 2: Serve with tostones.


Step 3: Eat and Enjoy!

One comment

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s