Tostones are crisp, savory green plantains that you fry, smash, and fry again, making them so golden and crunchy you can't stop at one. Sprinkle with salt and dip in a mojo for a delicious side dish.
Make this plantain side when you want crunchy and savory instead of sweetness.
Growing up, there was something special about hearing that first sizzle when the plantains hit the hot oil, knowing a plate of crispy, salty tostones was coming soon. They're simple, but somehow they always make a meal feel a little more special.
Serve tostones with vegan Cuban picadillo, black beans and rice, or vegan arroz con pollo (Cuban-style chicken and rice).
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What Are Tostones?
Tostones are twice-fried slices of unripe green plantain. The first fry softens the dense plantain. Then flatten each piece and return it to the oil for a second fry, creating a crisp surface and craggy edges.
They are popular across the Caribbean and Latin America, including Cuba, Puerto Rico, the Dominican Republic, and many other countries.
Names and serving styles vary, but the peel, fry, smash, and fry-again method defines the dish.
Why You'll Love This Recipe
- Extra crisp: Frying twice gives the plantains crisp edges while keeping the centers tender.
- Only three ingredients: You only need green plantains, neutral oil, and salt.
- Easy to serve: Serve as an appetizer with mojo, as a snack, or as a starchy side dish.
- Naturally vegan and gluten-free: No substitutions are necessary.
What You'll Need to Make Tostones
See the recipe card below for the complete amounts.
- Green plantains: Choose firm plantains with green peels and very little yellow. Yellow plantains are beginning to sweeten and will not give you the same savory result.
- Neutral oil: Vegetable, canola, or avocado oil works well for frying.
- Fine salt: Season the tostones as soon as they come out of the oil so the salt sticks.
- Tostonera: A tostonera is a small wooden or plastic press used to flatten fried plantain pieces into tostones. It's completely optional.
No Tostonera? No Problem
A tostonera is a small hinged press made for flattening plantains, but it is optional. Alternatively, place a warm fried plantain round between two pieces of parchment paper and press it with the flat bottom of a sturdy glass, mug, can, or measuring cup. Press straight down to keep the round evenly thick.
How to Peel Green Plantains
Green plantains have thick, firm peels that cling to the flesh, so they do not peel like bananas.
- Trim both ends from the plantain.
- Using the tip of a paring knife, score the peel lengthwise along two opposing ridges. Cut through the peel without cutting deeply into the plantain flesh.
- Slide your thumb or the edge of a spoon under the peel, then lift it away in sections.
How to Make Tostones
See the printable recipe card below for full instructions.
Step 1: Peel the green plantains. To peel, cut off both ends. Run the tip of your knife lengthwise along the ridges of the peel, cutting just through the skin and not into the fruit. Slide your thumb or the tip of the knife under the edge of a cut and pry the peel away.
Step 2: Cut them crosswise into rounds about 1 inch thick.
Step 3: Heat about ½ inch of oil over medium heat until a piece of plantain sizzles steadily. Add the rounds in a single layer, working in batches.
Step 4: Flip and continue frying until both sides are yellow-gold and softened but not deeply browned, 3 to 4 minutes per side. Transfer to paper towels.
Step 5: While the first-fried plantains are still warm, place one round in a tostonera.
Step 6: Press the round to about ¼ inch thick. Repeat with the remaining plantains.
Step 7: Return the flattened plantains to the hot oil and fry for 1 to 2 minutes per side, until crisp and golden.
Step 8: Transfer to fresh paper towels or a wire rack, sprinkle with salt immediately, and serve hot.
Regi's Tips
- Use truly green plantains: Firm, unripe plantains make savory tostones that hold their shape when smashed.
- Do not brown them during the first fry: That stage is for softening the center. Save the crisping and deeper color for the second fry.
- Smash while warm: Cooled plantain rounds are more likely to crack instead of flattening evenly.
- Do not crowd the pan: Fry in batches so the oil temperature stays steady.
- Salt right away: Seasoning works best while the tostones are hot and fresh out of the oil.
Tostones vs. Maduros vs. Mariquitas
- Tostones: Thick rounds of green plantain that are fried, smashed, and fried again.
- Maduros: Ripe, sweet plantain slices that are fried once until tender and caramelized.
- Mariquitas: Paper-thin green plantain slices fried once until crisp like chips.
What to Serve With Tostones
Serve tostones hot as a snack, appetizer, or side.
- Use this Cuban mojo criollo or Cuban chimichurri sauce for dipping.
- As a side for vegan Cuban picadillo, vegan camarones enchilados, or quick Cuban black beans and rice.
Storage and Reheating
Tostones are the best and crispiest right after the second fry. Refrigerate leftovers in an airtight container after they cool. Reheat them in an air fryer or oven until hot and crisp. Microwaving will warm them, but it will make them soft.
For make-ahead preparation, complete the first fry and flatten the plantains. Refrigerate the flattened rounds in a covered container, bring them close to room temperature, then complete the second fry shortly before serving.
Tostones FAQs
For classic savory tostones, use green plantains. Yellow plantains contain more sugar, brown faster, and have a softer, sweeter texture. They are great for maduros.
They may have cooled too much or needed a little longer during the first fry. The centers should be warm and softened before you press them.
Recipe Card
Tostones (Crispy Fried Green Plantains)
Equipment
- large skillet
- tostonera optional
Ingredients
- 2 green plantains
- vegetable oil Enough for about ½ inch in the skillet; canola or avocado oil also works
- ½ teaspoon fine salt plus more to taste
Instructions
- Peel the plantains: Trim both ends from each plantain. Score the peel lengthwise along one side without cutting deeply into the flesh. Then do the same to the exact other side. Slide your thumb or a spoon under the peel and remove it in sections. Cut the plantains into 1-inch-thick rounds.
- Heat the oil: Heat over medium heat until a piece of plantain sizzles steadily when you add it.
- First fry: Working in batches, fry the rounds for 3 to 4 minutes per side, until yellow-gold and softened but not deeply browned. Transfer them to a paper towel-lined plate.
- Smash: While the plantains are still warm, place each piece in a tostonera and flatten. Alternatively, place the plantain between parchment paper and flatten it to about ¼ inch thick with the flat bottom of a sturdy glass or measuring cup.
- Second fry and season: Return the flattened plantains to the hot oil in batches. Fry for 1 to 2 minutes per side, until crisp and golden. Transfer to fresh paper towels or a wire rack, immediately sprinkle with salt, and serve hot.
Regi Pearce says
Tostones are simply the best side dish! Crispy, golden, and salty on the outside with that delicious plantain flavor inside—they go with just about everything. Honestly, I could eat them with every meal!