✨ I’ve been sharing these baked tostones a lot recently, so thought I would share how I make them. And as much as I love the original double fried version, this double baked version is great for anyone that doesn’t like oil splatters or those that need to be mindful of their heart health. Also really great option if you just want to make a smaller batch for yourself. 🫶🏽 The key to the right texture, is using enough oil and getting the right oven temperature. So make sure you are brushing on enough oil to coat when making these. Oh, and dont forget the ketchup mayo. 😌 #tostones #bakedplantain #plantbasedrecipes #easyrecipe Baked Tostones 2 green plantains (unripe), peeled and cut into 1 inch thick coins Oil for roasting Kosher salt Ketchup Mayo 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. Add the peeled plantains to a bowl with a pinch of salt and drizzle with 1-2 tbsp of oil to coat. Place the plantain pieces on a baking tray cut side down and bake in the oven for 14 minutes. After they come out of the oven, increase the oven to 425F. Set up a clean cutting board with 2 small squares of parchment paper and a flat plate or mug to help smash the plantains. While the plantains are still warm, place a plantain coin between the two pieces of parchment paper and use the plate to smash down on the plantain to flatten. Transfer the plantain back to the baking tray and repeat with the remaining plantain pieces. Brush each smashed plantain with oil on both sides (coat the pieces generously so they don’t dry up in the oven) then return to the oven to bake for 15 minutes. While that bakes, make the ketchup mayo by whisking together the NotMayo, ketchup, garlic, lime and paprika. Serve this with the baked plantains and enjoy!