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    Home » Puerto Rican » Crispy Puerto Rican-Style Tostones

    Crispy Puerto Rican-Style Tostones

    ★★★★★ from 2 reviews
    Aug 5, 2021 / by Salima Benkhalti / 3 Comments(updated Jan 4, 2023)

    117 shares
    Jump to Recipe·Print Recipe
    A plate of tostones
    A plate of tostones
    A plate of tostones
    A plate of tostones
    A plate of tostones

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

    A plate of tostones

    This post may contain affiliate links; this means if you purchase an item linked, I may receive a small commission at no extra cost to you. Click here to learn more about my disclosure policy. 

    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. 

    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

    A pile of green 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:

    1. Start by cutting off the tips of the plantain.
    2. 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. 
    3. The scoring should make it easier to peel off the skin, and just like that you’ve done it! 
    A knife slicing a plantain
    Two hands peeling a plantain

    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.
    two plates smushing a fried plantain

    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. 

    A plate of tostones

    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.  

    A plate of tostones

    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

    Print

    Crispy Puerto Rican-Style Tostones

    A plate of tostones
    Print Recipe

    ★★★★★

    5 from 2 reviews

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

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

    Ingredients

    Scale
    • 3-4 green plantains
    • 1 cup vegetable or canola oil
    • 4 cups water
    • 2 tsp salt
    • 1 lime, juiced
    • 2 tsp adobo seasoning (optional) 

    Instructions

    1. Prep the plantains and oil. Start by peeling your plantains and cutting into 1 inch sections. Preheat your oil in a heavy bottomed skillet over medium heat. Plantains sliced on a cutting board
    2. Fry in batches until golden brown. Once the oil is hot, gently add in your plantain chunks, making sure not to crown the pan too much. Your pan should have enough oil to almost cover the slices, so add more if needed. Fry the slices for 8-10 minutes, making sure to flip them until golden brown all around. tostones frying in oil
    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 to smash the slices until they flatten just slightly. Make sure to not smash them too thin or they will break apart on the second fry. two plates smushing a fried plantain
    4. Soak the tostones. In a large bowl combine the water, lime juice, salt and adobo seasoning (optional). Gently add in the fried plantains and soak for 4-5 minutes before draining the water and patting dry with paper towels.Tostones soaking in water
    5. Fry again until golden brown 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 a squeeze of lime juice and enjoy! Tostones frying in oil

    Keywords: Tostones, Fried Green Plantains, Puerto Rican Tostones

    Did you make this recipe?

    Tag @salimaskitchen on Instagram and hashtag it #salimaskitchen

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    Reader Interactions

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      Comments

    1. Steve

      September 20, 2021 at 9:48 am

      I really liked the trick of soaking these in between fries. Thanks for the recipe! Delicious.

      ★★★★★

      Reply
    2. Naomi Morales

      July 06, 2022 at 3:41 am

      I will make totones for the next gathering I love totones

      Reply
    3. Sandra

      October 19, 2022 at 4:33 pm

      I love the recipe. I will try soaking them next time for the second frying round. Thanks for the recipe!

      ★★★★★

      Reply

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    117 shares