Crispy roasted tostones with garlic-lime mojo
1
Points®
Total time: 37 min • Prep: 12 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Twice-roasted plantains are served with a fabulous fresh dipping sauce. Make them to serve as an appetizer or a side dish and pair them with rice and beans, roast pork or Cuban grilled chicken. The sauce can be made up to 3 days ahead. Just bring to room temperature before serving. You could even double it and use it as a bright tasting salad dressing later in the week. Look for unripe, green plantains. They’re firm and will yield crispy and chewy tostones whereas the ripe variety will make them turn out mushy. Sprinkle the hot plantains with additional salt, if desired.
Ingredients
Uncooked plantain
2 large, green, peeled
Olive oil
1½ tsp
Kosher salt
½ tsp
Cooking spray
4 spray(s), or more as neededSauce Ingredients
Orange juice
2 Tbsp
Fresh lime juice
2 Tbsp
Olive oil
1 tsp, extra virgin
Jarred minced garlic
¾ tsp
Kosher salt
¾ tsp
Dried oregano
½ tsp
Ground cumin
½ tsp
Instructions
1
Preheat oven to 400°F. Line a cookie sheet with parchment paper or coat with cooking spray.
2
Slice plantains into twenty-four 1/4- to 1/2-inch-thick rounds; toss with oil and salt. Spread plantains in an even layer on prepared pan and roast for 10 minutes. Remove pan from oven and using a sturdy bowl, carefully press down on each plantain to flatten it to about 1/8-inch thick. Flip plantains and coat with cooking spray; roast until crispy and well-browned, about 15 minutes.
3
While plantains roast, in a small bowl, whisk together sauce ingredients.
4
Remove plantains to a serving platter or bowl and serve with dipping sauce. Yields about 6 tostones and 1 tablespoon sauce per serving.
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