Name: Crispy Puerto Rican-Style Tostones
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Puerto Rican
Ingredients: 3-4 green plantains; 1 cup vegetable or canola oil; 4 cups water; 2 tsp salt; 1 lime, juiced; 2 tsp adobo seasoning (optional)

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

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What are Tostones?

As mentioned above, tostones are made with fried green plantains, a popular ingredient in many classic Puerto Rican recipes.

This traditional snack is easy to dress up with herbs and spices and excellent with just about any dipping sauce you like, but my favorite is this mojo de ajo garlic sauce.

Plantains can be found all over the island, whether cooked like these tostones or in a variety of different forms.

Other popular ways to cook plantains include frying the sweet, riper version of the fruit, and mashing them to make dishes like alcapurrias, mofongo.

Ingredients

When gathering your ingredients to make tostones, you’ll notice that this list is pretty simple.

Here’s what you’ll need:

green plantains
vegetable or canola oil
water
salt
lime
adobo seasoning (optional)

Scroll to recipe card for exact quantities.

Instructions

Start by peeling your plantains. Cut off the tips and peel back the skin before slicing into 1 inch chunks.

At this point you’re ready to start heating your oil in a heavy bottomed skillet over medium heat. Once the oil is hot, you can go ahead and gently add in your plantain chunks, making sure to not overcrowd the pan, as this will slow the cooking process.

It’s important that you have enough oil in your pan to almost cover the slices, so depending on the skillet you use, you may need more or less oil. Adjust accordingly!

Once the plantains are in the oil, fry for 8-10 minutes, making sure to flip them regularly until they are golden brown all over and soft in the middle. Take them out of the oil and drain them on a paper towel lined plate.

While the plantains are cooling, combine your water, lime juice, salt and adobo seasoning (optional) in a bowl.

Once your plantains are cool, grab a plate and gently smash the slices until they flatten slightly. Make sure not to smash too hard, as if they are too thin they will break apart on the second fry.

Soak the smashed plantains in your flavored water mixture for 5-10 minutes.

Before drying gently with a paper towel and frying once more.

Once the tostones are crispy you’re ready to take them out of the oil, top with salt and a squeeze of lime and enjoy!

Picking the Right Plantains

Make sure to select green firm plantains when making Puerto Rican tostones.

How to Peel a Plantain

At first glance, you might think peeling a plantain would be similar to peeling a banana. You would be wrong.

The peel is actually much thicker and more durable (especially in green plantains) than a traditional banana peel.

For this reason, there are a few additional steps needed to get it off. Here’s how I learned from my mom:

Start by cutting off the tips of the plantain.
Next, being careful with your knife, score from one tip of the plantain to the other, cutting just through the peel and not into the flesh of the fruit. Do this on both sides.
The scoring should make it easier to peel off the skin, and just like that you’ve done it!

Variations

If you’ve ever been to Puerto Rico, you know plantains are a staple of the cuisine. They are mashed up and stuffed, diced and cooked into soups, and fried in just about every way.

One fried plantain variation commonly confused with tostones are maduros. Maduros are made with steps almost identically to the ones used in this recipe, but they are made using ripe plantains, resulting in a sweeter flavor.

Another way to get creative and mix things up with your fried green plantains is by adding different seasonings, toppings and sauces. Here are some of my favorite ways to mix it up:

Spices - as mentioned above, adding adobo seasoning (or any spices) is completely optional. Many Puerto Ricans will stick to salt and call it a day. If you’re feeling creative, add your favorite seasonings to the water and see how they create depth of flavor in your tostones.
Herbs - I’m a big fan of adding garnish to just about any dish, so it’s no wonder I’m recommending adding some freshly chopped cilantro to these babies!
Sauces - you don’t need a sauce to enjoy this snack, but it’s always encouraged. You can use a classic ketchup mayo sauce or simply grab your favorite salsa or hot sauce.

Equipment

When preparing to make these, it’s really important to use the right kind of pan. When frying anything, I encourage using a high quality heavy bottomed pan when possible.

I would try to avoid using any kind of nonstick and instead lean towards materials like cast iron, stainless steel, ceramic or copper.

Also remember to stick to oils with high smoking point to avoid harmful compounds when frying anything.

As for smashing your plantains, there is a tool made specifically for this, but in all honesty I like using the bottom of a glass or plate. They’re easy to clean, easily accessible and don't require any additional cabinet space to store.

Soaking your Tostones in Water

I’ll be honest, this is not a trick I’ve used my whole life. When visiting my family in Puerto Rico, most of them twice fry their tostones and skip this whole water soaking step completely.

Their fried green plantains are bomb, so if you want to skip that step for the sake of time, be my guest! Things will still be delicious, I promise.

That said, I’m a huge fan of this trick as it adds an extra crunch and crispiness to the plantains. Something about soaking them in water helps them to fry up nice and crisp during that second fry.

That, combined with the added flavor in the water mixture just adds another layer of tastiness to this already delicious snack.

What to Serve with Tostones

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

Arroz con Gandules - any version of rice and beans will be perfect with these tostones.
Arroz con Pollo - as mentioned above, this combo doesn't miss and adding some chicken into the mix really delivers on all the textures and flavors.
Asopao de Pollo - any kind of stew or soup is also delicious with tostones as the crunchy plantains soak up all that delicious broth.
Chicharrones de Pollo - these two together are like the ultimate version of Puerto Rican fried chicken and fries; too good!

Happy frying!

Salima