Name: Tostones Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Caribbean
Ingredients: 2 green plantains; 1/4 cup vegetable oil (for frying); salt to taste; optional: garlic dipping sauce or mojo for serving

Jump to Recipe·Print Recipe

If you’ve ever dreamed of a crispy, salty snack that’s as satisfying as potato chips but with a Latin Caribbean twist, Tostones are about to become your new obsession. These twice-fried green plantains are insanely crunchy on the outside, irresistibly tender on the inside, and just begging to be torn apart and dipped into garlicky mojo or your favorite sauce. Tostones are truly the life of every gathering, elevating even the simplest meal with their golden color, craveable texture, and savory flavor. Once you try making them at home, you’ll understand why this beloved Puerto Rican side dish is a staple from Sunday dinner tables to bustling street corners.

Ingredients You’ll Need

The beauty of Tostones is in their simplicity — every ingredient is essential, bringing its own burst of flavor or texture to the finished bite. Here’s what you need and why you can’t skip a single item:

Green plantains: These unripe plantains are the heart of the dish; they fry up into perfectly crisp disks that hold their shape, unlike their sweet, ripe cousins.
Vegetable oil (for frying): Choose a neutral oil like vegetable or canola that allows the starchy, savory flavors of the plantains to shine through.
Salt: A generous sprinkle right after frying means every crunchy bite gets a spark of flavor — don’t be shy!
Optional: Garlic dipping sauce or mojo: While Tostones are wonderful on their own, a side of zesty garlic sauce takes them completely over the top.

How to Make Tostones

Step 1: Peel the Plantains

Start by slicing off both ends of each green plantain. Use a sharp knife to score a shallow line down the length of the peel, then gently work the end of your thumb or a spoon underneath to lift and remove the tough outer skin. Don’t worry if the peel resists a little — green plantains are notorious for putting up a fight! Once peeled, slice the plantains into 1-inch thick rounds; these thick chunks will give you Tostones with the perfect combination of crunch and chew.

Step 2: First Fry

Heat the vegetable oil in a large skillet over medium heat (about 350°F, if you want to get precise). When the oil shimmers, carefully add the plantain slices in a single layer, working in batches if needed. Let them fry for 2–3 minutes per side, just until they’re lightly golden but not fully browned. This first fry softens the plantains and makes them pliable for the next step. Use a slotted spoon to transfer them to a plate lined with paper towels and let any excess oil drain away.

Step 3: Flatten the Plantains

Next, flatten each fried plantain round. You can use a classic tostonera if you have one, but a sturdy glass or the bottom of a mug works like a charm too. Press straight down to create little discs about 1/4 inch thick — they’ll be delightfully rustic and ready to crisp up even more.

Step 4: Second Fry

Return the plantain disks to the hot oil in batches. This is where the real magic happens! Fry each side for 1–2 minutes until they’re beautifully golden and crisp. Watch them carefully, as they go from gorgeously crunchy to too dark in a flash. Once that irresistible color is achieved, lift them out onto fresh paper towels and sprinkle with plenty of salt while they’re still piping hot.

Step 5: Serve Hot

Tostones are all about that just-fried crunch, so serve them immediately for best texture. Whether you keep them simple with a dash of salt or deliver a punch of flavor with garlic sauce or homemade mojo, you’re in for a seriously satisfying treat!

How to Serve Tostones

Tostones Garnishes

The most classic finish is a generous dusting of flaky salt right after frying, which brings every crunchy bite to life. For a punchier twist, try a shower of freshly chopped cilantro or a squeeze of lime juice over the top. A sprinkle of finely minced garlic or a light drizzle of olive oil can also boost the flavor without taking away from that incredible texture.

Side Dishes

Tostones are naturally sociable — think of them as the ultimate sidekick to so many main courses. They’re perfect with hearty arroz con pollo, any kind of grilled meats or seafood, and are fabulous alongside black beans or a crisp green salad. Their neutral, savory base makes them the ideal partner for bold flavors and saucy dishes alike.

Creative Ways to Present

Let your imagination run wild! Stack Tostones and top them with a scoop of fresh guacamole or ceviche for a stunning appetizer, or use them as dippers for a trio of salsas at your next party. For a fun twist, arrange them on a platter with a rainbow of dipping sauces (garlic mojo, spicy mayo, mango salsa) and let everyone build their own bites.

Make Ahead and Storage

Storing Leftovers

While Tostones are always at their best right out of the oil, you can absolutely enjoy leftovers. Place any extras in an airtight container and keep them in the fridge for up to 3 days. The texture will soften a little, but a quick re-crisp cures all!

Freezing

Want to keep Tostones on hand for surprise cravings? No problem! Arrange cooled, cooked Tostones in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer bag, squeezing out as much air as possible. They’ll keep their flavor and structure for up to 2 months.

Reheating

To bring Tostones back to peak crispiness, pop them in a 400°F oven or air fryer for 5–7 minutes until hot and crunchy again. Avoid the microwave if you can — it tends to make them chewy instead of crispy. A quick reheat in a small skillet with a touch of oil also works beautifully.

FAQs

Why do I need to use green plantains for Tostones?

Green plantains are firm and starchy, which is essential for getting that signature crunchy texture. Ripe or yellow plantains will turn out sweet and mushy — better for other recipes, but not for classic Tostones!

Can I make Tostones without a tostonera?

Absolutely! A sturdy drinking glass or mug will flatten the fried plantain slices just as well. The important thing is to give each piece a nice, even press so it crisps up properly on the second fry.

How thick should I slice the plantains?

Cutting the plantains into about 1-inch pieces gives the perfect bite — thick enough to stay hearty and hold up to pressing, but thin enough to get really crunchy on the outside after frying.

Are Tostones vegan and gluten free?

Yes! Tostones are made with just plantains, oil, and salt, making them naturally vegan and gluten free. Just be sure to check any sauces you serve on the side for hidden dairy or gluten if you’re serving guests with dietary restrictions.

Why are my Tostones not crispy?

This can happen if the oil isn’t hot enough, the plantains are too ripe, or you skip the second fry. The two-step frying method and enough hot oil are key to getting that addictively crunchy result that makes Tostones so beloved.

Final Thoughts

If you’ve been searching for that one side dish that wows everyone at the table, Tostones are truly a must-try. They’re easy, fun to make, and sure to become a staple in your kitchen. Go ahead and grab those green plantains — crispy, golden perfection is just a skillet away!

Tostones Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 8 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Vegan

Print Recipe

Description

Learn how to make delicious tostones, a popular Caribbean dish made from fried green plantains. These crispy and savory plantain slices are perfect as a side dish or appetizer, especially when paired with a flavorful dipping sauce.

Ingredients

Scale

Ingredients:

2 green plantains
1/4 cup vegetable oil (for frying)
salt to taste
optional: garlic dipping sauce or mojo for serving

Cook Mode Prevent your screen from going dark

Instructions

Peel and Slice Plantains: Peel the plantains, slice into 1-inch thick pieces.
Fry Plantain Slices: Fry in batches until lightly golden.
Flatten Plantains: Flatten each slice into disks.
Refry Plantains: Fry again until crispy and golden brown.
Season and Serve: Drain, salt, and serve hot with optional sauce.