Tostones Recipe (Twice Fried Plantains)

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Popular throughout Latin American and the Caribbean, this authentic tostones recipe features crispy golden twice-fried plantains that pack some serious crunch and flavor with every bite! Serve them as a side dish, as a base for a variety of toppings, or as a snack with your favorite dipping sauces!

What Are Tostones?

If you’ve never had a tostone before, allow me to introduce you to your next favorite snack. These golden, crispy, fried plantains are a staple in Latin American and Caribbean cuisine, and they pack a serious crunch with every bite. The word tostones comes from the Spanish verb tostar which means “to toast” and tostones are fried twice to achieve their characteristic crispiness. Whether served as a side dish, snack, or even as a base for toppings, tostones are versatile, delicious, and downright delicious. But I love them just as much plain with a sprinkling of flaky sea salt because that combo of caramely-sweet plantain and crunchy salt is just dreamy.

Tostones are made from green plantains, the firmer, starchier cousins of bananas. Unlike regular bananas, plantains aren’t as cloyingly sweet, making them perfect for both savory and sweet applications. The process of making tostones involves peeling, slicing, frying, smashing, and frying again – that’s right, twice-fried for maximum crunch! The result? A golden brown, slightly crispy, yet tender-in-the-middle delight. Not only are tostones incredibly tasty, but they’re also naturally gluten-free, vegan, and easy to make. Plus, they offer a unique alternative to traditional chips or fries. Whether you’re looking for a new side dish, a fun snack, or a crunchy vessel for your favorite dips, tostones are the answer.

Tostones vs. Maduros

If you’ve ever been to a Latin restaurant, you may have seen two types of plantains on the menu: tostones and maduros. What’s the difference? Tostones are made from green/unripe plantains and are crispy and more savory than sweet. In contrast, maduros are made from ripe plantains that are fried or baked with sugar until caramelized and are sweet and soft.

Tostones Recipe Ingredients

You only need TWO ingredients plus some oil to make this homemade tostones recipe:

• Green Plantains: These are easy to spot because they’re, well, green. Avoid ones that are starting to yellow because tostones require green unripe ones that are firm so that they can be fried, smashed, and then fried again without falling apart. Plantains can be found in most any grocery store with a well-stocked produce section.
• Flaky Sea Salt: I love Maldon salt with their pyramid crystals that are so delicately crunchy. The contrast between the mildly sweet plantains and the crunchy sea salt is heaven.
• Oil For Frying: Use a neutral-tasting oil that has a high smoke point. I use and recommend avocado oil but peanut oil also makes a good option.

How To Peel a Plantain

To peel a green plantain it’s easiest if you first cut off both ends of the plantain. Hold the plantain firmly in your hand and use a sharp knife to slit the peel along the length of the plantain, making sure to only cut as deep as the peel. Slide the knife under the edge of the peel to loosen it and then start pulling the peel away with your fingers. I find that it’s easiest to pull it to the side instead of lengthwise. Once it’s peeled it’s ready to slice.

How to Slice and Flatten Plantains for Tostones

To make this tostones recipe, the plantains can be sliced widthwise, lengthwise, or diagonally, but most commonly you’ll see them sliced widthwise, about 1 inch thick. After the first round of frying the plantains comes the step of smashing or flattening them. You can use a heavy object with a flat base like a heavy mug, jar or plate to press down on the fried plantains. Or there’s also a dedicated tool for the purpose that is used in Latin American countries called a tostonera which you can buy on Amazon.

Tostones Recipe

Let’s get started!

Heat about an inch depth of oil in a deep non-stick skillet over medium heat until it registers about 325 F/ 160 C. . Add the plantain slices and fry them for about 4 minutes on each side until golden brown. While the plantains are frying, fill a bowl with 3 cups of cold water, stir in the salt until dissolved, and set aside.

Use a slotted spoon or tongs to transfer the fried plantain slices to a cutting board. Use a tostonera to flatten them, or press down on each slice with a small plate or the bottom of a large glass jar to flatten them to roughly 1/2 inch thickness. Don’t flatten them too thinly or they will fall apart.

Place the flattened plantains in the bowl of water for about 10 seconds. Then place them on paper towels and gently blot them to remove excess water. Increase the heat to medium-high (oil should be roughly 350 F/ 175 C) and fry them for another minute on each side or until crispy. Transfer them to paper towels to drain and immediately sprinkle with flaky sea salt. If you’d like to add some flavor, sprinkle lightly with Seasoned Salt, Jamaican Jerk Seasoning, Sazon Seasoning or Creole Seasoning.

Storage Tips

To store tostones, let them cool completely and then place them in an airtight container in the refrigerator. They will keep for up to 2-3 days. Reheat them in the oven to crisp them up.

How to Serve Tostones

Although they are popular throughout many Latin American and Caribbean countries, you often hear tostones referred to as Cuban tostones or Puerto Rican tostones. Tostones are made virtually the same way everywhere with some subtle differences. The main difference comes down to kinds of dipping sauces they’re served with as well as the dishes and sides they’re paired with. Popular options include everything from beans and rice and refried beans to chicken, fish, pork, shredded beef, and shrimp ceviche. If you’re going the Cuban tostones route, they make a great accompaniment to Ropa Vieja. Serve them with any of your favorite Latin American or Caribbean dishes.

Let’s take a look at the fun stuff – the sauces! There are any number of sauces that pair beautifully with tostones. Here are a few ideas that include traditional classics and not-so-traditional but delicious options:

• Guacamole: Because it’s a universal favorite for a good reason.
• Garlic Mojo Sauce: A Cuban classic made with citrus, garlic, and olive oil.
• Mojo Verde: A classic Canarian green sauce made with cilantro and garlic.
• Mojo de Ajo: A Puerto Rican classic made with garlic, olive oil and lime juice.
• Creamy Cilantro Sauce: the creamy cousin of mojo de ajo.
• Sriracha Mayo: for a flavorful, fiery kick.
• Chipotle Mayo: for a spicy-smoky flavor element.
• Thousand Island Dressing: an American classic that’s great for dipping.
• Tzatziki Sauce: the cucumber adds a nice refreshing crunch.
• Yum Yum Sauce: for an Asian touch.
• Sweet Chili Sauce: the combination of sweet and spicy pairs nicely with the crispy tostones.
• Big Mac Sauce: Because, why not?