Baked Patacones

Traditionally Patacones are fried twice, but in my quest for a healthier diet and life style I came up with this baked method for one of my favorite comfort foods.

INGREDIENTS

(8 patacones)

2 green plantains
4 tablespoons coconut oil
salt to taste

DIRECTIONS

Preheat oven at 350ºF

Peel the plantains and cut them in four pieces each. Smear each plantain chunk with coconut oil, just enough to make a thin layer on it. Lay them on a cookie sheet and put them in the middle of the oven for 20 minutes. You want them to soften a little, but not to overcook them, so don't worry if they look like they are not ready yet, they aren't.

Tortilla press

Remove from the oven and using a tortilla press or two flat surfaces lined with clean plastic (I use produce bags or parchment paper works well too), press the plantain chunks flat, until they are 1/8" thin. The thinner they are, the crispier they will be at the end.

Increase the temperature of the oven to 425ºF. Smear the flattened plantains with the rest of the coconut oil on both sides, again, just enough to make a thin layer on them. Put them back on the baking sheet in a single layer, making sure they don't overlap.  Bake in the middle rack for five minutes each side.

When ready sprinkle with salt to taste and serve hot as a side dish or top with guacamole, shrimp salad or hogao.