Baked Tostones with Coconut Black Bean Salsa

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories and can still provide creaminess.

black beans

🥗Healthier: chickpeas

💰Cheaper: pinto beans

Chickpeas are a great source of protein and can be used interchangeably.

coconut oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier and adds flavor.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell peppers are milder and can be used for color and crunch.

Preheat the oven to 350°F (175°C).

Cut the top and bottom off the green plantains and slice them down the side to help peel them.

Microwave the plantains for 30 seconds to soften the peel if they are green.

Chop the plantains into half to 3/4 inch pieces and place them in a bowl.

Add a good shake of smoked paprika and about 1 tablespoon of olive oil to the plantains.

Toss the plantains to coat them evenly with the spices and oil.

Place the coated plantains on a baking sheet lined with parchment paper.

Bake in the preheated oven for 20 minutes until they start to caramelize and soften.

Remove the plantains from the oven and flatten each piece using a flat object, placing them between two pieces of parchment paper to avoid sticking.

Raise the oven temperature to 400°F (200°C).

Return the flattened plantains to the baking sheet and bake for an additional 10-15 minutes until crispy and golden.

Check for a nice crisp on the edges and a soft texture inside.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary