Recipe by Ang11002
Ok, I posted a recipe for the sweet ones, now here is another, but this one uses GREEN plantains which are starchy, and not ripened ones. That is the KEY to this recipe...GREEN!!
Top Review by justcallmetoni
Plantain lovers of the world unite. I love tostones and other dishes featuring the less common green plantain but rarely eat fried foods. This recipe offers a more health minded option while still having great results - the soft starchy interior with a crispy shell. Since I love the toothy bite in this dish, I let mine bake for 20 minutes (10 per side), gave them a generous dose of salt and kicked back for a treat. Thanks!!
- 3 cups chicken broth or 3 cups water
- garlic salt
- ground black pepper
- 2 green plantains, peeled
- 1 tablespoon extra virgin olive oil
Directions See How It's Made
- Preheat oven to 400 farenheit.
- Bring the broth or water to a boil in a large pot.
- Add a little garlic salt and then the peeled plantains.
- Reduce the heat to medium and simmer for 15 minutes or until very tender, then drain.
- Place the plantains between 2 sheets of plastic wrap and flatten to thickness or 1/4" with a meat pounder or rolling pin.
- Remove top sheet of plastic wrap and brush the tops with half of the oil.
- Invert onto nonstick baking pans and remove the other sheet of plastic.
- Brush the tops with remaining oil.
- Bake for 15 minutes, turning once with tongs, or until crisp and golden brown.
- Sprinkle with garlic salt& black pepper if desired.