Traditionally fried, this tostones recipe is a healthy alternative.
2 plantains (one per person)
2 tablespoons olive oil
1 tsp kosher salt
1/2 tsp black pepper
½ cup vegan mayonnaise
1 serrano pepper with the seeds
1 teaspoon dijon mustard
1 tablespoon of lemon juice
¼-½ teaspoon kosher salt
¼ teaspoon black pepper
Preheat the oven to 425 F. Cut the ends off of each plantain, run the tip of a knife straight down the skin without puncturing the insides. Use your hands, or a butter knife, to peel the skin.
Cut each plantain into 1 inch pieces. Place in a large bowl and toss with the olive oil, salt, and pepper. Roast on a baking sheet for 15 minutes.
While you wait, make the sauce by combining all ingredients for dipping sauce into a high speed blender or food processor.
Remove plantains from the oven and flatten the pieces with a tostonera or get creative. A can and a cutting board can work too. Place them back on the baking tray, on their opposite side, and cook for ten more minutes.
Remove from the oven and serve with the dipping sauce.