Patacones Baked in the Oven: Crispy, Healthy, and Delicious!
Get ready to enjoy the delightful crunch of Patacones Baked in the Oven! These twice-baked green plantain slices are a fantastic, healthier alternative to their traditionally fried counterparts, offering all the satisfying crispiness and savory flavor without the excess oil. They’re naturally gluten-free, incredibly versatile, and perfect as a snack, an appetizer, or a delicious side dish for any meal.
These baked patacones are wonderfully golden brown, with a tender interior and a satisfyingly crisp exterior. They’re a staple in many Latin American cuisines and are incredibly easy to make at home, delivering authentic flavor and texture that everyone will love.
Ingredients:
- 2 large green plantains (firm and green, not ripe yellow or black)
- 2 tablespoons olive oil
- Salt to taste
Equipment:
- Oven
- Baking sheet
- Parchment paper
- Sharp knife
- Cutting board
- Wide, flat utensil for flattening (e.g., the bottom of a sturdy glass, a meat mallet with a flat side, or a small plate)
- Pastry brush (optional, for oil)
Instructions:
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Peel and Slice Plantains: To peel green plantains, carefully cut off both ends. Then, make several shallow, lengthwise slits through the skin down the length of the plantain, taking care not to cut into the flesh. Use your thumb or a knife to pry up the skin from the slits and peel it off. Once peeled, cut the plantains into 1-inch thick slices.
- First Bake (Soften): Place the plantain slices on a baking sheet lined with parchment paper. Bake for about 10 minutes, or until they begin to soften and are tender enough to flatten easily but not mushy.
- Flatten the Plantains: Remove the baking sheet from the oven. Carefully take each warm plantain slice and place it between two pieces of parchment paper or plastic wrap on a sturdy surface. Use the bottom of a heavy glass, a flat meat mallet, or a small plate to gently but firmly flatten each slice into a disc about ¼-inch thick. Be careful not to flatten them too thinly that they break apart.
- Oil and Season: Brush both sides of the flattened plantains generously with olive oil and sprinkle them with salt to taste.
- Second Bake (Crisp): Return the flattened, oiled, and seasoned plantains to the baking sheet. Bake for another 15–20 minutes, flipping them halfway through, until they are crispy and golden brown on both sides. Keep a close eye on them during the last few minutes to prevent burning.
- Serve: Remove from the oven and serve immediately with your favorite dipping sauce or toppings.
Tips & Variations:
- Dipping Sauces: Patacones are fantastic with a variety of dips! Try guacamole, salsa, garlic mayonnaise (mayo mixed with minced garlic and lime juice), a spicy aji sauce, or even a simple squeeze of lime.
- Seasoning: Beyond salt, you can experiment with other seasonings like garlic powder, onion powder, paprika, or a pinch of chili powder before the second bake.
- Consistency is Key: Ensure your plantain slices are roughly the same thickness for even cooking.
- Don’t Overcrowd: Give the plantains enough space on the baking sheet for proper air circulation, which is crucial for crispiness.
- Freshness: Patacones are best enjoyed immediately after baking when they are at their crispiest.
- Plantain Ripeness: Ensure you use green plantains for this recipe. Ripe (yellow or black) plantains will yield a sweeter, softer result, more like maduros, which are not suitable for patacones.
Enjoy your healthy and delicious baked patacones!