Healthy Baked Patacones

Baked Patacones I'm back from Costa Rica and I've already been thinking of ways to incorporate some of the native dishes into my own diet.

Patacones are fried plantain slices, often served with a dipping sauce (much like chips!). At Blue Osa, we ate them with guacamole and it was by far my favorite meal.

Here's a healthy baked version. Enjoy!

Ingredients: 

  • 2 green plantains
  • 2 tablespoons coconut oil (or olive)
  • Salt and spices of your choice

Directions:

Preheat the oven to 400 degrees. Split the peel on the plantains lengthwise and remove.

Baked Patacones

Slice into pieces about 1/2 inch thick and place them in a mixing bowl. Pour in the coconut oil, salt and spices, and toss. Make sure to coat each slice well.

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On parchment paper, spread out the slices and bake for about 10 minutes or until the bottoms are brown.

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Take the pan out of the oven and use a spatula to smash/flatten each slice. I didn't have a sturdy spatula, so I actually used the bottom of a round glass. It worked really well! There were a few slices that stuck to the bottom of the glass, but I used the spatula to carefully remove them.

Once you've smashed each one, flip them over so that the brown side is facing up. Bake for about 15 more minutes, or until they're crispy.

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Try them with guacamole or your dipping sauce of choice. You can even pile on toppings, like refried beans and tomatoes. Nachos? Mmm.

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Baked Patacones

Ingredients

  • 2 green plantains
  • 2 tablespoons coconut oil (or olive)
  • Salt and spices of your choice

Directions

  1. Preheat oven to 400 degrees
  2. Split the peel on the plantains lengthwise and remove
  3. Slice into pieces about 1/2 inch thick. In a mixing bowl, toss slices with coconut oil, salt and spices.
  4. On parchment paper, spread out the slices and bake for about 10 minutes.
  5. When the bottoms are slightly brown, take the pan out of the oven and use a spatula (or the bottom of a round glass) to smash/flatten each slice.
  6. Flip them all and bake for about 15 more minutes. Remove when they are crispy.

*Tip: I used both a yellow and a green plantain to find out what the taste difference was. The yellow (more ripe) plantain was obviously sweeter, but I also noticed that it spreads thinner when you flatten it... and it's harder to remove from the paper in the end. Make sure to use enough oil!