Next to ripe plantains another popular side dish is Tostones (twice-fried green plantains). Talk about unhealthy! The traditional version, plantains are fried twice: first at low temperature to soften them, then at a high heat to make them crispy. Here is my version and there is NO Frying involved.
Fat free low sodium chicken broth
4 Cup (64 tbs)
Preheat oven to 400 degrees
Peel the plantains and cut cross wise into 1′ slices. Bring chicken broth to a boil in a large pot. Add garlic and onion powder into the pot. Add the plantains, reduce heat to medium and simmer for 15 minutes, or until plantains are very tender. Drain in a colander.
Place plantains on cutting board, cover with plastic wrap and flatten to a thickness of approximately 1/4 inch with a rolling pin or a meat tenderizer. Remove the plastic wrap and lightly spray the top of the plantains with olive oil spray.
Place the oiled side on a nonstick baking sheet. Spray the other side of the plantains with olive oil and sprinkle with salt to taste.
Bake for 15 to 20 minutes, turning once, or until crisp and golden brown. Serve with mojo as a dipping sauce.
Makes 4 servings
This video is produced by Fitcoach2007. Check out thehungrycuban for more interesting food recipes and cooking videos.
If you intentionally steer clear of unhealthy bingeing, then this recipe will allow you to gorge without flinching. This traditional Cuban favorite is usually fried. However, Juan Montalvo makes this recipe health-friendly by baking the plantains instead of frying them. A must try recipe!