These crunchy-munchies are famous Latin American plantain appetizer.Traditionally fried twice ; loaded with fat calories,the recipe here is inspired by Chef Juan's low fat healthy variation.
Chef Juan's boils them first in flavored broth until tender,then gently smashes and bakes until crisp.The green dipping sauce,Mojo verde is simply a concoction of fresh herbs and spices with tangy touch of lemon(can be replace with vinegar or cider vinegar).
Recipe : Baked Tostones adapted from Chef Juan's Original recipe
2 large green plantains
1/2 teaspoon black pepper powder
1 tablespoon garlic powder
1 tablespoon onion powder
4 cups chicken or vegetable broth (low-sodium, fat-free)
For Mojo Dipping Sauce
2 cups fresh cilantro/coriander leaves
2 cloves garlic, peeled
3/4 teaspoon sea salt
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
2 tablespoon extra-virgin olive oil
2 tablespoon fresh lemon juice
To make Tostones
Preheat oven to 400 degrees
Boil Plantains in Broth
Bring the broth to a boil,add salt and the spices.Peel the plantains and slice about an inch thick and carefully drop in the boiling water.Cook until tender about 10 minutes.Drain all water.Pat the plantains dry with a kitchen towel.
Bake the boiled plantains
Lay the boiled plantain pieces between a plastic wrap,gently mashed them using a mallet or back of a heavy pan.Now set them on a baking sheet,spray oil and bake for 10 minutes,turn and bake another 6-8 minutes.Serve warm with the dipping sauce.
To make the Dipping sauce
Smoothly blend all of the sauce ingredients,refrigerate in air tight container and use for dipping hearty baked tostones.