Twice-baked plantains make the perfect savory snack to serve with garlic adobo sauce!
These salty, chip-like crisps are called tostones in Latin America and are generally twice-fried.
But, to lighten these up a bit, I baked the plantains and coated them in a small amount of oil and salt. Lots of salt! After they're done baking you can add more salt, too.
Tip for smashing : When you're smooshing the plantain, use the bottom of a wide-set Mason jar or other wide flat surface. Smash until the plantain is 1/8-1/4" thick, then carefully peel from the baking sheet, flip and toss back in the oven.
TWICE-BAKED PLANTAINS WITH GARLIC ADOBO SAUCE
Recipe type: Side Dish
Cuisine: Gluten-free, Paleo, Whole30, 21DSD
Prep time: 5 minutes
Cook time: 25 minutes
Makes 4 servings
1 serving of plantains : 192 calories // 42 C // 4 F // 2 P
- 3 plantains
- 2 Tbsp. cold-pressed avocado oil
- 1/2 tsp. sea salt
Garlic Adobo Sauce
- 1/4 cup avocado/olive oil-based mayonnaise or Primal Kitchen Mayo
- 1/2 tsp. lime juice
- 1 garlic clove, pressed
- 1/2 tsp. Chipotle Sauce with Adobo
- Salt and pepper to taste
1. Preheat oven to 425 degrees. Prepare 1-2 baking sheets. I cover the baking sheets with parchment paper because I hate to clean baking sheets.
2. Chop the ends off both sides of all the plantains. Make a slice with a sharp knife length-wise down the plantains. Unwrap and discard plantain peel.
3. Cut the plantain into 3/4" wide discs.
4. Pour avocado oil and salt into a bowl. Place plantains in the bowl, toss gently and coat in oil.
5. Evenly spread out plantain discs on the baking sheet.
6. Place baking sheet in oven. After 10 minutes, remove baking sheet from oven. Using the bottom of a jar (or any hard, flat object), gently smash plantain until fairly flat, 1/4"-1/8" thick. Gently peel the smashed plantain from baking sheet and flip over. Repeat for all the plantains.
7. Bake for another 10-12 minutes, or until slightly crispy. While plantains are cooking, mix together garlic adobo sauce.