Tostones are a popular savory snack or side dish in Latin American and Caribbean cuisine, made from green plantains that are sliced, fried, smashed, and fried again until crispy and golden.
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They are starchy rather than sweet, similar to thick savory chips, and are commonly seasoned with salt and served with dipping sauces like garlic mojo or guacamole.
This tostones recipe uses the traditional double-fry method to create a crisp exterior while keeping the inside tender.
It's a simple, reliable technique that delivers consistently crunchy tostones, perfect as an appetizer, side dish, or snack served with meats, seafood, or sauces.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Green plantains: The main ingredient. Green plantains are firm and starchy, which allows them to hold their shape during frying and become crisp after the second fry.
- Neutral oil (such as peanut, canola, or vegetable oil): Used for frying because it has a high smoke point and a neutral flavor, ensuring the plantains cook evenly without absorbing unwanted taste.
- Kosher salt (optional): Enhances the natural flavor of the plantains and balances their savory profile after frying.
How to Make Tostones
Note: Full instructions are provided in the recipe card below.
- Cut off the ends of the plantains, then carefully cut a slit down the length of the skin without cutting into the plantain itself. Using a spoon, pry up the edges of the peel and pull off the skin. Once the peel is removed, cut the plantains into 2-inch rounds.
- Heat the oil in a Dutch oven or deep pot to 350°F. Add the plantains in batches and fry until they are easily pierced with a fork, about 3-4 minutes per side.
- Let the plantains rest until cool to the touch, about 2-3 minutes. On a cutting board, smash the plantains to ½ inch thick (or use a tostonera to flatten to the desired thickness).
- Return the oil to 350°F. Fry the tostones in batches until golden and crisp on both sides, about 2-3 minutes per side. Remove and drain briefly on a wire rack or paper towels, season as desired, and serve warm.
Hint: Use green plantains and maintain the oil at 350°F for the crispiest tostones. Let the plantains cool slightly before smashing so they hold their shape, and season right after the second fry while they're still hot.
Storage, Make Ahead, & Freezing
Storage: Store leftover tostones in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or air fryer to restore crispness. Avoid the microwave, as it softens them.
Make Ahead: You can complete the first fry up to 1 day in advance. Let the plantains cool completely, store them covered in the refrigerator, then flatten and do the second fry just before serving.
Freezing: Freezing is not recommended. Tostones are best enjoyed fresh for the best texture and flavor.
Camila's Tips & Variations
- Use green plantains for the crispiest tostones; yellow or ripe plantains will turn soft and sweet.
- Keep the oil at 350°F for even frying and to prevent the plantains from absorbing excess oil.
- If the plantains crack when smashing, let them rest a little longer before flattening.
- For extra flavor, season with garlic salt or a squeeze of lime right after the second fry.
- Serve with dipping sauces like ají, mojo, or a simple garlic sauce for a savory variation.
Frequently Asked Questions
Can I make tostones with ripe plantains?
No. Tostones are made with green plantains. Ripe plantains are sweet and soft and won't hold their shape when smashed or fried twice.
Why are my tostones not crispy?
This usually happens when the oil is too cool or the pan is overcrowded. Keep the oil at 350°F and fry in batches so the plantains crisp properly.
Do I have to fry them twice?
Yes. The first fry cooks the plantains through, and the second fry creates the crispy exterior that defines tostones.
What can I use if I don't have a tostonera?
You can use the bottom of a sturdy glass, a plate, or a measuring cup to flatten the plantains evenly.
❤️ Love this tostón de plátano recipe?
Make sure to check out our Platanos Fritos recipe, a traditional Latin American and Caribbean dish that works perfectly as a sweet or savory side.
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Recipe
Tostones
Ingredients
- 5 large green plantains , peeled slice into 2-inch rounds
- 3 cups peanut or vegetable oil
- Kosher salt
Instructions
- Cut off the ends of the plantains, then carefully cut a slit down the length of the skin without cutting into the plantain itself.
- Using a spoon, pry up the edges of the peel and pull off the skin. Once the peel is removed, cut the plantains into 2-inch rounds.
- Heat the oil in a Dutch oven or deep pot to 350°F. Add the plantains in batches and fry until they are easily pierced with a fork, about 3-4 minutes per side.
- Let the plantains rest until cool to the touch, about 2-3 minutes. On a cutting board, smash the plantains to ½ inch thick (or use a tostonera to flatten to the desired thickness).
- Return the oil to 350°F. Fry the tostones in batches until golden and crisp on both sides, about 2-3 minutes per side. Remove and drain briefly on a wire rack or paper towels, season as desired, and serve warm.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
