Makes:
6 servings (6 tostones per serving)
Total Time:
30 min
Submitted by:
Category:
Side Dishes
Sub Category: Other
what you need
- 3 medium to large light-yellow plantains (2 pounds)
- 2 Tbsp. olive oil
- 1/4 tsp. salt, divided
- Cilantro Cream:
- 1/2 cup loosely packed cilantro leaves, washed
- 1/2 cup reduced-fat sour cream
- 2 Tbsp. milk
- 1/2 tsp. hot pepper sauce
- 1/8 tsp. salt
- 1/8 tsp. black pepper
make it
Preheat oven to 400 degrees F. Trim ends from plantains, then cut a slit down one side. Peel plantains, beginning at the slit. Slice crosswise into 12 piece, each about 1/2 to 3/4 inch thick. Place in large bowl. Toss plantain slices with oil and 1/8 tsp. of the salt. Transfer to a large non-stick baking sheet or to smaller sheets (these can be lines with non-stick foil if they're not non-stick), laying slices flat.
Bake plantain slices at 400 degrees F for 15 minutes. Remove pan from oven. Place a few slices on a cutting board, and press gently with the bottom of a glass or measuring cup. Turn over (bottoms will be lightly browned) and return to baking sheet. Repeat with all slices. Coat plantain slices lightly with non-stick cooking spray and sprinkle with remaining 1/8 t. salt. Return baking sheet(s) to oven and bake an additional 5 minutes, until crisp. Serve tostones warm with Cilantro Cream on the side for dipping.
Cilantro Cream:
In a food processor or mini chopper, combine cilantro, sour cream, milk, hot pepper sauce, salt and pepper. Pulse until cilantro is chopped and sauce is smooth.
Notes
