These crispy Puerto Rican tostones are made by smashing and frying green plantains – this recipe couldn’t be simpler to make or more delicious! Keep reading for my reader favorite tip on how to make the crunchiest tostones ever, by soaking them in water before the second fry.

A plate of tostones
Crispy fried tostones on a plate.

Tostones are made with fried green plantains, a popular snack and ingredient in many classic Puerto Rican recipes.

This traditional snack is easy to love with it’s salty addicting flavor and crispy, crunchy texture.

Eating these twice-fried green plantains is like enjoying gourmet potato chips fresh out of the fryer, except way better.

They’re excellent with just about any dipping sauce, but my personal favorite way to enjoy them is with a homemade mayoketchup

For super light and crunchy tostones, try soaking your tostones in water in between the first and second fry (more on that later).

If you’re a plantain lover like me, be sure to check out this collection of plantain recipes, including platanos maduros (fried sweet plantains), baked yuca fries, alcapurrias, mofongo.

Oil, salt, and plantains on a table.

Grocery List

Here’s what you need to make them:

  • green plantains
  • vegetable or canola oil
  • salt

To try my trick for extra crispy tostones, you also need:

  • water
  • lime juice
  • adobo seasoning

See recipe card for exact quantities.

Step by Step Instructions

(Optional) Soak the tostones. In a large bowl combine the water, lime juice, salt and adobo seasoning. Gently add in the fried plantains and soak for 4-5 minutes before draining the water and patting dry with paper towels.

Picking the Right Plantains

Make sure to select firm green plantains when making tostones.

New to working with green plantains? Check out my step by step instructions on how to peel a plantain.

If you find yourself left with brown or deep yellow plantains, try making some platanos maduros (fried sweet plantains) instead.

Tostones two ways on plates.
Left: made with the soaking method between each fry. Right: Made with a simple and traditional twice fry.

To soak or not to soak?

The optional water soaking step adds an extra crunch and airiness to the tostones, that really is worth the extra steps.

This trick creates pockets of air in throughout the plantains, helping them crisp up during that second fry. That, combined with the added flavor in the water mixture just adds another layer of tastiness.  

Just be sure to pat them dry before sending them into the oil for their second fry, to prevent any dangerous oil splatter.

Crispy fried tostones on plates.

More Plantain Recipes

If you’ve ever been to Puerto Rico, you know plantains are a staple in our cuisine. You’ll find them mashed, stuffed, cooked into soups and stews, and fried in just about every way.

Here are a few of my favorite recipes:

Tostones being smashed between plates.

Tostoneras and Other Plantain Smashing Devices

If you feel like getting fancy, and want a designated tool to get the job done, you can buy a tostonera. These are designed specifically for smashing plantains, but in all honesty, you don’t need one to make an excellent batch of tostones.

I make these at least once a month in my kitchen and I get along just fine with my plate or glass smashing method. It’s easy to clean, super accessible and doesn’t require any additional cabinet space to store. 

Crispy fried tostones on a plate.

What to Serve with Tostones

Wondering what to serve with your tostones? Start with these classic pairings:

Buen Provecho,

Salima written in cursive
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A plate of tostones

Crispy Puerto Rican-Style Tostones

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Salima Benkhalti
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 34 servings 1x
  • Category: Snack, Appetizer, Side Dish
  • Method: Fried
  • Cuisine: Puerto Rican, Latin
  • Diet: Gluten Free

Description

These crispy Puerto Rican tostones are made by smashing and frying green plantains – this recipe couldn’t be simpler to make or more delicious!


Ingredients

Units Scale

Required Ingredients:

  • 34 green plantains
  • 1 cup vegetable or canola oil
  • salt to taste

Optional Ingredients:


Instructions

  1. Prep the plantains and oil. Peel your plantains and cut into 1 inch pieces. Preheat your oil in a heavy bottomed skillet to 350°F. 
  2. Fry in batches until golden. Once the oil is hot, gently add in your plantain pieces, making sure not to crowd the pan. Fry the slices for 8-10 minutes, making sure to flip them until golden all around. 
  3. Cool and gently smash the slices. Remove the slices and cool on a paper towel lined plate. Once the slices are cool, use a plate or glass to smash the slices until they flatten. 
  4. Optional: Soak the tostones.* In a large bowl combine the water, lime juice, salt and adobo seasoning. Gently add in the fried plantains and soak for 4-5 minutes before draining the water and patting dry with paper towels.
  5. Fry again until golden and crispy. Bring the oil back to high heat and add the smashed plantains back to the oil, frying for another 5 minutes or until crispy. Top with a sprinkle of salt and enjoy! 

Notes

*The optional water soaking step adds extra crunch and flavor to the plantains. This trick helps the tostones to crisp up during that second fry. Just be sure to dry them as instructed before the second fry.