Comments on: Crispy Baked Tostones

By: Cookie and Kate

Cookie and Kate — Tue, 01 Jul 2025 02:31:24 +0000

In reply to lolo. Hi lolo, I'm glad you enjoyed them! I would reheat them in a toaster oven to preserve the crispness. I'd start with just a few minutes.

By: lolo

lolo — Mon, 30 Jun 2025 21:37:12 +0000

I’d never had a plantain before but curiosity got me yesterday. I came home & looked up recipes. When I saw that there are fried & baked I opted for the baked. Thank you! Baked it was I think I’ve found a new favorite but not too often. Must control myself! I’ve saved some for my mother-in-law too. Any idea how long I might reheat them for her? Again thanks!

By: Cora

Cora — Mon, 10 Feb 2025 17:15:47 +0000

These are yummy, but I think I sliced mine too thin. They didn’t press much, for the most part. The 1st batch came out VERY crispy and probably overdone. The second batch I only left in 10 min, and seem better. How thick should one slice these?

By: Liv

Liv — Fri, 15 Mar 2024 07:34:07 +0000

Hei, I made this, I have a colombian tortilla press and it made it so easy and perfect. Thanks Crunchy.-

By: Kim

Kim — Wed, 28 Feb 2024 03:56:12 +0000

Thank you for this recipe. It is delish and super yummy with guacamole! I luv the crunchy texture and flavor!

By: Emilia

Emilia — Tue, 20 Feb 2024 12:17:36 +0000

In reply to Kate.

It is interesting that you apparently have two types of ovens in the US :) All our ovens here, in Poland, are convection ovens (with a fan – if that’s what it means) but you can turn it on or off, as you wish. To be honest, I am almost sure that I had not turned it on but I could have… Maybe… Anyway, lesson learnt and I will keep trying the rest of your recipes (e.g. tacos with mango salsa totally conquered the hearts of my whole family)

By: Kate

Kate — Wed, 14 Feb 2024 00:51:32 +0000

In reply to Emilia. Oh no! Did you use a conventional or convection oven? This is meant for a conventional oven.

By: Emilia

Emilia — Sun, 04 Feb 2024 18:49:31 +0000

Unfortunately disaster… First part was baked in 200C for around 12 minutes and it looked perfect. I took them out, smashed them and put for another 13 minutes. They went out completely black… Nothing to rescue :( I wish I could add a picture here to share my failure I am so disappointed because all the other recipes from your website are so so good!

By: Athena Morales

Athena Morales — Sun, 24 Dec 2023 21:02:25 +0000

I recommend doing 325°F and do 20-30 minutes, then take them out to be pressed. Then put them back in for 20-30 more minutes. I tried the 425° and it cooked them way too fast, and I ended up with hard edges. I did it with 325° and it was nice consistency. I also used a mason jar and taped parchment paper all over the bottom for the mashing.

By: Kate

Kate — Thu, 07 Sep 2023 01:21:30 +0000

In reply to Latrisha Edwards. You're welcome! I appreciate your review.