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Preheat oven to 425F. Line a baking sheet with parchment paper.
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Cut both ends of the plantains off. Score the plantains deep enough to cut through skin and then peel it off.
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Cut the plantains into ½ inch coins.
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Place cut plantains in a bowl and toss with avocado oil starting with ¼ cup and kosher salt. Make sure the plantains are coated.
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Put plantains on baking sheet in a single layer and bake for 10 minutes.
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Remove plantains from oven, flip the plantains, and then flatten with a cup or something flat. Brush the tostones with a little more oil and then bake for an additional 10 minutes or until cooked through and golden.