Tostones are a beloved dish in Latin American and Caribbean cuisine, particularly popular in Puerto Rico, where they’re often enjoyed as a savory appetizer or snack. Made from green plantains, these twice-fried delights come out crispy and golden, providing a satisfying crunch that contrasts beautifully with their soft, tender interior. The texture of perfectly cooked tostones elevates them from a simple side to a standout dish on any table. Tostones are not only delicious but also versatile, pairing wonderfully with a variety of dips, meats, or even on their own. They can be enjoyed with a refreshing beverage or as part of a larger meal. Their tropical flavor profiles and gluten-free nature make them a favorite among those looking for healthy snack alternatives, and they’re perfect for meal prep ideas. Plus, they evoke memories of family gatherings and celebrations in the tropics. Let’s dive into how to make tostones that will impress your family and friends!

Ingredients

• For the tostones:
  • 2 large green plantains
  • Vegetable oil (for frying, approximately 2 cups, enough to cover the plantains)
  • Salt (to taste, ideally sea salt for a richer flavor)
• For the garlic dipping sauce:
  • 3 cloves garlic, minced
  • 1/2 cup mayonnaise
  • 1 tablespoon lime juice
  • Salt and pepper (to taste, fresh ground pepper is recommended)

When selecting green plantains, look for ones that are firm and free of dark spots for the best results. The freshness of the plantains is crucial for achieving that ideal flavor and texture. If you can’t find green plantains, you can use slightly yellow ones, but they will yield a sweeter plantain dish, which may alter the traditional taste. For the oil, choose a high-smoke-point vegetable oil, such as canola or peanut oil, to ensure a crispier final product. You can learn more about this topic.

Steps / Instructions

1. Prepare the plantains: Peel the green plantains by cutting off both ends and making vertical slits along the skin. Carefully remove the skin to avoid bruising the fruit, and slice the plantains into 1-inch thick pieces. This thickness helps achieve the ideal balance of a crispy exterior and a soft, fluffy interior, which is essential for delicious tostones.
2. Heat the oil: In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy, as the right temperature is crucial for crispy tostones. If you don’t have a thermometer, you can drop a small piece of plantain into the oil; it should sizzle immediately, indicating that the oil is ready for frying.
3. Fry the plantains: With caution, add the plantain slices to the hot oil in batches, ensuring not to overcrowd the pan. Fry for about 3-4 minutes on each side or until they turn lightly golden and soft. Keep an eye on them, as the cooking time may vary slightly based on the size of your plantain slices. The goal is for them to be cooked through but not yet crispy.
4. Drain and flatten: Remove the fried plantains and place them on paper towels to drain excess oil. Use a flat object, like a heavy plate or a tostonera, to flatten each slice to about 1/2 inch thickness. This step is crucial, as it increases the surface area, ensuring a crispier texture during the second frying. Proper flattening is key to getting that signature tostones shape.
5. Second fry: Return the flattened plantains to the hot oil and fry again for an additional 2-3 minutes on each side, or until they become crispy and golden brown. This second frying is essential for achieving that perfect crunch that makes tostones so irresistible, so be patient and attentive.
6. Season: Remove the tostones from the oil, drain again on paper towels, and immediately sprinkle with salt to taste. This seasoning step enhances the overall flavor of the tostones, providing a delightful contrast to the creamy garlic dip that accompanies them.
7. Make the garlic dipping sauce: In a small bowl, combine the minced garlic, mayonnaise, lime juice, salt, and pepper. Mix well and adjust seasoning as necessary. This sauce not only adds a tangy kick but also pairs beautifully with the crispy tostones, making them a delightful treat for your taste buds.

Tips & Tricks

• For the crispiest tostones, ensure your oil is hot enough before adding the plantains. If it’s too cool, they will absorb more oil and become greasy. A good tip is to test the oil with a small piece of plantain; it should bubble vigorously upon contact.
• Store leftover tostones in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a warm oven (350°F or 175°C) for a few minutes to regain their crispiness. Avoid microwaving, as this will make them soggy and lose that satisfying crunch.
• If you want to make ahead, fry the plantain slices once, flatten them, and store them in the refrigerator. When ready to serve, just fry them again until crispy. This prep method can save you time on busy days while still providing delicious tostones.
• Watch for browning during the second fry; remove them promptly to avoid burning. A slight golden hue is perfect, while a deep brown can indicate overcooking. This attention to detail can make all the difference in achieving perfectly cooked tostones.

Conclusion

Once your tostones are golden and crispy, serve them hot with the garlic dipping sauce for a mouthwatering treat. Whether you enjoy them as a savory appetizer or a delightful side dish, these Puerto Rican tostones are sure to be a hit at your next gathering. From their satisfying crunch to their ability to complement a variety of flavors, you’ll find yourself craving these crunchy tostones time and again. Dive into the tropical goodness of this dish, and don’t forget to share your experience! Check out our related guide for more tips.

Pin Print Share

Tostones

Recipe by emily dickenson

★ ★ ★ ★ ★ 5 from 1 vote

Course: Appetizer Cuisine: Puerto Rican Difficulty: Easy

🍽️

Servings

− 4 +

⏱️

Prep Time

15 min

🍳

Cook Time

15 min

🔥

Calories

—

Tostones are a beloved dish in Latin American and Caribbean cuisine, particularly popular in Puerto Rico, where they're often enjoyed as a savory appetizer or snack. Made from green plantains, these twice-fried delights come out crispy and golden, providing a satisfying crunch that contrasts beautifully with their soft, tender interior. They can be enjoyed with a refreshing beverage or as part of a larger meal.

Cook Mode Keep the screen of your device on

Start cooking

Ingredients

US Metric

• 2 large green plantains
• Vegetable oil (for frying, approximately 2 cups, enough to cover the plantains)
• Salt (to taste, ideally sea salt for a richer flavor)
• 3 cloves garlic, minced
• 1/2 cup mayonnaise
• 1 tablespoon lime juice
• Salt and pepper (to taste, fresh ground pepper is recommended)

Directions

1.

Peel the green plantains by cutting off both ends and making vertical slits along the skin. Carefully remove the skin to avoid bruising the fruit, and slice the plantains into 1-inch thick pieces.

2.

In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat until it reaches 350°F (175°C).

3.

With caution, add the plantain slices to the hot oil in batches, ensuring not to overcrowd the pan. Fry for about 3-4 minutes on each side or until they turn lightly golden and soft.

4.

Remove the fried plantains and place them on paper towels to drain excess oil. Use a flat object to flatten each slice to about 1/2 inch thickness.

5.

Return the flattened plantains to the hot oil and fry again for an additional 2-3 minutes on each side, or until they become crispy and golden brown.

6.

Remove the tostones from the oil, drain again on paper towels, and immediately sprinkle with salt to taste.

7.

In a small bowl, combine the minced garlic, mayonnaise, lime juice, salt, and pepper. Mix well and adjust seasoning as necessary.

Nutrition Facts