Name: Tostones Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Caribbean
Ingredients: 3 large green plantains; 2 cups vegetable oil for frying; 1 teaspoon salt; 1/2 teaspoon garlic powder (optional); sea salt for sprinkling

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Tostones are a beloved Latin American snack that’s so much more than just twice-fried plantains—they’re golden, incredibly crispy, and perfect for dipping, sharing, and savoring with friends and family. If you crave a starchy side that’s crunchy outside and tender within, these irresistible bites capture the heart of Caribbean cuisine. Whether you’re new to tostones or grew up eating them, get ready to transform humble green plantains into an unforgettable treat.

Ingredients You’ll Need

Making tostones is delightfully simple, with only a handful of ingredients required—each one plays a crucial role in developing the dish’s signature taste and texture. Let’s break down what you’ll need and why it matters.

Green plantains: Choose firm, bright green plantains as their starchy structure creates the serious crunch classic to tostones.
Vegetable oil: Neutral in flavor, this oil delivers even, golden frying results—perfect for crispiness.
Salt: Just a little brings out the natural flavor and balances the plantain’s mildness.
Garlic powder (optional): Adds a subtle kick of savoriness—perfect if you love a garlicky punch with your tostones.
Sea salt for sprinkling: A final dusting for sparkle, crunch, and that essential finishing burst of flavor.

How to Make Tostones

Step 1: Peel and Slice the Plantains

Start by trimming off both ends of each plantain. Score a lengthwise cut through the skin and gently slide your thumb under the peel to remove it. Slice each plantain into thick rounds, about 1 inch wide—this size is key for hearty, satisfying tostones that don’t fall apart during frying.

Step 2: Fry the Plantain Rounds

Pour vegetable oil into a large skillet, aiming for about a half-inch depth. Heat the oil over medium-high until shimmering. Working in batches, fry the plantain pieces for 2 to 3 minutes per side. They should turn pale golden, with a soft center—not fully browned yet. Scoop them out and let them drain on a plate lined with paper towels.

Step 3: Flatten the Fried Plantains

Here comes the fun part! While the slices are still warm but cool enough to handle, use the bottom of a sturdy glass, a flat plate, or a tostonera to press each round into a disk about 1/4 inch thick. The edges might crack a little—that’s perfectly rustic and exactly what you want for authentic tostones.

Step 4: Double-Fry for Crunch

Return the flattened plantains to the hot oil (still over medium-high). Fry for another 1 to 2 minutes per side. Watch them go from soft gold to deep, crunchy brown. Remove each batch to fresh paper towels as soon as they hit that perfect crispiness.

Step 5: Season and Serve

While the tostones are still piping hot, sprinkle generously with salt and, if you’re craving more flavor, a little garlic powder. Serve them immediately with your favorite dipping sauces—think garlicky mojo, creamy mayo-ketchup, or homemade guacamole for an extra punch.

How to Serve Tostones

Garnishes

A simple shower of flaky sea salt makes tostones sing, but don’t stop there—scatter over chopped fresh cilantro, a squeeze of lime juice, or minced garlic for even more color and zing. For a party platter, a sprinkle of queso fresco or a dash of smoked paprika turns these crisps into a visual feast.

Side Dishes

Tostones are famously versatile, pairing beautifully with everything from grilled meats and seafood to vibrant salsas or bean stews. Some love them next to rich pulled pork, while others dip them into black beans or serve alongside tangy ceviche. Their subtle flavor welcomes any main course.

Creative Ways to Present

Go beyond the basics by stacking tostones into mini sliders, topping them with avocado and a dollop of salsa, or using them as crispy bases for bite-sized appetizers. For a fun twist, set out different dipping sauces for guests to mix and match—or let everyone build their own with taco-inspired toppings.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra tostones (lucky you!), let them cool completely before stashing them in an airtight container. They’ll hold up at room temperature for a few hours, or in the fridge for up to two days. Don’t worry if they soften a bit—there’s an easy trick to revive them.

Freezing

For longer storage, freeze tostones in a single layer on a baking sheet until solid, then transfer to a freezer bag. This helps prevent clumping and keeps them just as crispy when you want a quick snack. They’ll keep well for 2–3 months.

Reheating

To regain their signature crunch, spread leftover or frozen tostones on a baking sheet and bake in a preheated oven at 400°F for 6–8 minutes, flipping halfway. You can also re-crisp them in an air fryer or a hot skillet—just avoid microwaving, which tends to make them chewy.

FAQs

What’s the difference between tostones and sweet fried plantains?

Tostones use green (unripe) plantains, so they turn out savory and crunchy, while sweet fried plantains (maduros) use ripe, yellow plantains that caramelize and develop a sugary, soft texture. It’s two delicious worlds from the same ingredient!

Can I make tostones without a tostonera?

Absolutely! You don’t need fancy tools. A sturdy glass, mug, or even a small saucepan will flatten your plantain slices just as well—just aim for even pressure so each tostone cooks up uniformly crisp.

Why do my tostones fall apart when frying?

If they’re breaking apart, the plantains might be too ripe. Look for very firm, fully green ones for the sturdiest slices. It also helps to gently flatten the fried plantains—don’t press so hard that they crumble.

How do I keep tostones warm before serving?

To keep a big batch piping hot and crunchy, spread them on a wire rack over a baking sheet and slide them into a 200°F oven. This maintains their crispiness while you fry the rest—no sogginess!

Are tostones gluten-free and vegan?

Yes, tostones are naturally gluten-free and vegan, making them an inclusive and allergy-friendly snack or side dish. Just double-check your frying oil and sprinkle-ons to keep things allergen-safe.

Final Thoughts

Once you try homemade tostones, you’ll understand why they’re such a staple across the Caribbean and Latin America—they’re the ultimate crispy, dippable snack. Don’t be surprised if they disappear as soon as they hit the table! Gather your green plantains and enjoy the process; tostones are all about sharing good food and even better memories.

Tostones Recipe

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4.8 from 9 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegan

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Description

Learn how to make delicious and crispy tostones, a popular Caribbean and Latin American side dish made from fried green plantains. These plantain chips are perfect as an appetizer or a flavorful side.

Ingredients

Scale

Ingredients:

3 large green plantains
2 cups vegetable oil for frying
1 teaspoon salt
1/2 teaspoon garlic powder (optional)
sea salt for sprinkling

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Instructions

Peel the plantains: Cut off the ends and slice through the skin lengthwise. Remove the peel.
Cut and fry: Cut plantains into 1-inch slices. Fry in batches for 2-3 minutes per side until lightly golden.
Flatten: Using a glass or tostonera, flatten each slice into a 1/4-inch disc.
Fry again: Return flattened plantains to hot oil, fry for 1-2 minutes per side until crispy.
Season and serve: Drain on paper towels, season with salt and garlic powder. Serve warm with dipping sauces.