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✨Twice Baked Tostones, no frying or fancy equipment needed, yet they still come out golden and crisp around the edges. And they freeze and reheat really well too. Plantains are very dry, so it is important to make sure to trap the moisture they do have with enough oil and the right amount of heat. All my tips and tricks are provided in detail on my latest blog post. Baked Tostones 2 green plantains (unripe), peeled and cut into 1 inch thick coins Neutral high heat oil for roasting (about 4 tbsp in total or a generous amount of spray) Kosher salt Mayo Ketchup 3 tbsp vegan mayo 2 tbsp ketchup 1 small garlic clove, grated (or ½ tsp garlic powder) 1/2 tsp lime zest 1–2 tsp lime juice ¼ tsp smoked paprika Preheat the oven to 400F and line a baking tray with parchment paper. Tear a separate thick strip of parchment paper, fold it over, and set it aside on a cutting board along with a flat bottom mug or plate. Add the peeled plantains to a bowl and drizzle with 1-2 tbsp of oil. Toss the plantains, ensuring that each coin is completely coated in oil. Use more oil as needed. Place the plantain pieces on a baking tray cut side down and bake in the oven for 15 mins. After they come out of the oven, increase the oven temperature to 425F. While the plantains are still hot, place 1 baked plantain coin at a time between the folded parchment paper, and use the mug or plate to press down on the plantain to flatten to about 1/4 inch (1/2 cm) in thickness. Transfer the plantain back to the baking tray, cooked golden side up. Brush or spray each smashed plantain with oil on both sides. Make sure that each plantain is generously coated in oil so they don’t dry up in the oven. Bake again for 15 mins. While that bakes, make the ketchup mayo by whisking together the mayo, ketchup, garlic, lime and paprika. Taste and adjust with added salt as desired. After baking, place the plantains on a paper towel to blot off excess oil, then while still warm, sprinkle the plantains with a generous pinch of salt. #tostones #plantains