Comments on: Crispy Baked Tostones

By: Kate

Kate — Mon, 22 Feb 2021 19:08:00 +0000

In reply to Arlene. Thank you so much, Arlene! Happy to hear that you approve of these tostones! Have a great day.

By: Arlene

Arlene — Sun, 21 Feb 2021 03:16:38 +0000

In reply to Next Decade.

Wow, I didn’t even know the peels were a thing. I too, will give this a try!!

★★★★★

By: Arlene

Arlene — Sun, 21 Feb 2021 03:07:16 +0000

I am Cuban and grew up eating the traditional fried version. I made these tonight and was wonderfully surprised at how crispy the tostones came out. Definitely a keeper, and thank you for bringing me a healthier version

★★★★★

By: Kate

Kate — Sat, 06 Feb 2021 18:13:58 +0000

In reply to Allison. Hi Allison, I'm reviewing comments again and wanted to say I'm sorry your tostones didn't turn out quite right. Mine had some chew to them (more crisp than soft) but I wouldn't call them tough. I'm wondering if maybe your plantains were even greener (less ripe) than mine, and that caused the problem? I will investigate.

By: Nathalie

Nathalie — Mon, 18 Jan 2021 21:26:14 +0000

In reply to Jen R..

Thank you Kate and thank you Jen:
I bought 3(unripe) plantains specifically for this recipe. And totally forgot they MUST be solid green to make tostones. Well, after one week at room temperature, they were not! I didn’t want to make a dessert though. I read that you, from Dominican Republic, suggested to use ripe plantains so I did! And it was really good! Next time I’ll make sure to use green plantains, and be able to choose my favorite version :)

★★★★★

By: Maureen McLennon

Maureen McLennon — Mon, 11 Jan 2021 05:48:44 +0000

In reply to Megan.

PIQUEEEEEEEEE!!!! THE best…..

★★★★

By: Jala Pfaff

Jala Pfaff — Sun, 10 Jan 2021 00:48:19 +0000

They turned out perfectly, great hack to avoid all the frying.

★★★★★

By: Kate

Kate — Tue, 05 Jan 2021 02:02:52 +0000

In reply to Next Decade. Thank you for the tip! I may need to try that.

By: Next Decade

Next Decade — Thu, 31 Dec 2020 03:03:46 +0000

Nice! Don’t waste the plantain peels. They make an excellent vegetable. Mince them and cook them with salt and a pinch of turmeric. Separately cook 1/3rd of a cup of whole mung beans, adding salt to taste when cooked. Coarse grind two tablespoons of coconut, a pinch of cumin and 3-4 cloves of garlic. Pop 1/3 tsp of black mustard seeds (with a sprig of curry leaves if you have them) in 1 tbsp of coconut oil, add the cooked beans, peel, and coconut mix, stir, cover and let sit on low heat for 7-10 mins for the flavours to infuse. Eat with hot rice and dal. A traditional dish from Kerala, India.

By: Kate

Kate — Thu, 17 Dec 2020 18:53:00 +0000

In reply to Hope C. Hooray! I'm so happy you think so. I appreciate you sharing!