Patacones are one of my favorite mid-day Costa Rican snacks. You can lather them with refried black beans and cheese for a treat that’s out of this world!
The difference with these baked patacones is that they’re smaller and not fried (so healthier) – but still equally delicious – and you can still lather them with whatever delicious topping you would like, or eat them as a side to any meal.
Ingredients are simple: plantains, a little salt and olive oil.
Your plantains can be on the green side for patacones. The above plantains are actually a bit too ripe, time got away from me with them (so use them as a reference of what not to do :-)
Peel the plantains and slice them into pieces- about 1 inch to 1.5 inches in length.
Place in bowl with olive oil and salt and mix up before placing on a tray to bake in the oven. Bake for 15 min. before removing.
Now comes the fun part- remove the slightly baked plantains, flip them over and then smoosh them. You essentially want them to look like thick chips. It’s easiest to smash them with a spatula, as it has a nice broad surface area.
Once all are smashed and flat you can put them back in the oven to finish baking. Here’s the recipe- Enjoy!
- Heat oven to 375° F. Mix cut plantains in a bowl with olive oil and a pinch of salt.
- Place plantain pieces on a cookie tray and bake in oven for 10 to 15 minutes.
- Remove plantains, flip them over and smash to create a thick cookie-like texture. Return pan to oven for 10 more minutes or until dark brown and crisp. Add salt to taste, if desired.
- Enjoy topped with refried black beans and cheese, or with your favorite salsa.
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