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Baked Tostones With Guasacaca Sauce Recipe: easy plantains are crispy baked and served with a Venezuelan avocado dip that’s perfect as a dinner side dish.

This is a sponsored collaboration on behalf of United Soybean Board #SoyParaSoy and Latina Bloggers Connect. However, all opinions expressed are my own.

Baked Tostones With Guasacaca Sauce

Well hello there! Did the picture get your attention? Well it should, these delicious baked tostones are super crispy and full of flavor. They are accompanied with an amazing Guasacaca Sauce

The sauce is made out of avocados, tomatoes and other great ingredients that are perfect to serve either as a side dish or to a cookout with friends and family.

The name Guasacaca sounds funny doesn’t it? Definitely a tongue twister. As it turns out, he’s a distant relative of the famous Mexican Guacamole. It has a slight different flavor and texture.

I grew up in Venezuela, and there wasn’t a BBQ or a cookout where Guasacaca sauce wasn’t served. It was either used as a dip or a sauce for beef, chorizo, chicken and fish. I love it’s complex flavor and creaminess. It reminds me of home.

Tostones are just smashed slices of green plantains.

When plantains are green, it just means that they are unripe and are perfect for frying up. In this case, I am going to show you how easy it is to make them in the oven and you will get the same flavor and texture.

Usually tostones are fried 2 times before serving. But now, instead of standing bored in front of a stove you will only need to bake them twice. The oven does all the work. All you have to do is bring your appetite. I think you can manage that. Don’t you agree?

And now here comes the interesting part of this post. Both dishes are made with soybean oil. One of the most versatile ingredients in the kitchen.

I love to cook with it because it has a mild flavor that won’t overpower your food. I’ve even used it in cakes and cookies! You couldn’t do that with any other kind of oil. In Latin cuisine, vegetable oil is very popular! I use it for my baked tostones, guasacaca sauce, empanadas, etc.

Here’s a few step by step pictures

I bake them first, then I coat them in a bit of garlic-flavored oil and then I smash them with a knife. It goes back into the oven for 15 to 20 more minutes while you prepare your yummy Guasacaca sauce.

You can also use a handy tostonera to make your life easier.

I hope you can try these delicious Baked Tostones With Guasacaca Sauce at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet.

Print Recipe

4.50 from 4 votes

Baked Tostones With Guasacaca Sauce

Baked Tostones With Guasacaca Sauce Recipe: easy plantains are crispy baked and served with a Venezuelan avocado dip that's perfect as a dinner side dish.

Prep Time10

Cook Time30

Total Time40

Course: Side Dish

Cuisine: Latin

Servings: servings

Calories: 252kcal

Author: Tiffany Bendayan

Ingredients

For Tostones

4 Green Plantains
3 Tablespoons vegetable oil soybean oil
1 Clove garlic minced
Salt + Pepper

For Guasacaca

2 Haas Avocados ripe
1 in Tomato chopped small pieces
1 Tablespoon onion minced
1/2 Teaspoon garlic powder
2 Tablespoons cilantro chopped
1 Tablespoon vinegar
1 Tablespoon vegetable Oil soybean oil
salt and pepper to taste

US Customary - Metric

Instructions

For Tostones

Preheat oven to 375 Degrees Fahrenheit
Make 1-2 vertical slits on the plantain to peel it easily
Slice it into 1 inch chunks
Place the chunks into a sheet pan coated with cooking spray
Bake for 10 minutes
Meanwhile mix the oil, garlic, salt and pepper into a bowl
Remove the plantains from the oven and dip them into the oil. Remove excess oil from each piece and place them back into the sheet pan
Using a knife, "smash" the plantains until they are completely flat and adopt the shape of a toston
Bake for 10 minutes. Brush them with the oil mixture, turn them over and bake for another 10 minutes or until golden and cooked all the way through
Remove from oven and sprinkle salt all over the top