How To Make Tostones | Crispy Fried Plantains

Have you ever had that moment when you bite into a perfectly crispy tostone and just close your eyes in pure bliss? That perfect combination of starchy goodness with a satisfying crunch that makes your taste buds dance? I’ve been there, and I want to share with you my foolproof method for making restaurant-quality tostones at home.

Tostones (also known as patacones in some Latin American countries) are twice-fried green plantain slices that create a deliciously crispy exterior while maintaining a tender interior. They’re a staple in Caribbean cuisine, particularly in Puerto Rico, Dominican Republic, Cuba, and many Latin American countries. Unlike their sweet cousins made from ripe plantains (maduros), tostones have a savory profile that makes them the perfect accompaniment to countless dishes.

I’ve spent years perfecting my tostone technique, and today I’m sharing all my secrets so you can create these golden discs of perfection in your own kitchen. From selecting the perfect plantains to achieving that enviable crunch, consider this your complete guide to mastering this beloved Caribbean classic.

What Are Tostones?

Before we dive into the cooking process, let’s understand exactly what we’re making. Tostones are:

• Double-fried green plantains: Unlike many fried foods that only require one frying session, tostones are fried twice
• Flattened between frying: After the initial fry, the plantain slices are smashed to create a thinner, wider disc
• Made from unripe plantains: Always green, never yellow or black
• Savory not sweet: They have a starchy, potato-like flavor profile

The double-fry technique is what gives tostones their distinctive texture—crispy around the edges while maintaining a pleasant chew in the center. The flattening step is crucial as it creates more surface area for the second fry, resulting in maximum crispiness.

Choosing the Perfect Plantains

The foundation of great tostones starts at the grocery store. Selecting the right plantains is critical to your success. Here’s what I look for:

• Color: Choose plantains that are completely green or have just minimal yellowing. The greener they are, the starchier and less sweet they’ll be.
• Firmness: They should feel solid and heavy for their size. Avoid any that feel soft.
• Skin condition: Look for intact skins without major blemishes, cracks, or mushiness.
• Size: Medium to large plantains work best as they’ll yield nice-sized tostones.

I’ve found that plantains that are just starting to show tiny spots of yellow still make excellent tostones, but once they’re predominantly yellow, they’re better suited for sweet preparations like maduros.

Green vs. Yellow Plantains: A Comparison

Essential Equipment for Making Tostones

While you don’t need fancy equipment to make tostones, having the right tools will make the process easier and more successful:

• Heavy-bottomed pan or cast iron skillet: Provides even heat distribution
• Tostonera (plantain press): The traditional tool for flattening plantains
• Alternative to tostonera: Two cutting boards or a flat-bottomed dish
• Spider strainer or slotted spoon: For safely removing plantains from hot oil
• Paper towels: For draining excess oil
• Cooking thermometer: For maintaining the perfect oil temperature

A note about the tostonera: While this specialized wooden press is designed specifically for making tostones, don’t worry if you don’t have one. I’ve made countless batches of perfect tostones using the bottom of a glass or a small plate to flatten the plantains.

Traditional Tostones Recipe

Now that we understand what we’re making and have selected our plantains, let’s get cooking!

Ingredients:

• 2-3 large green plantains
• 2-3 cups of vegetable oil for frying (canola, peanut, or avocado oil work well)
• 1-2 teaspoons of kosher salt
• 1 cup of water
• 2-3 cloves of garlic, peeled and smashed (optional, for garlic water)

Step-by-Step Instructions:

1. Prepare the plantains:
   • Cut off both ends of each plantain
   • Make several shallow lengthwise cuts through the skin (but not into the flesh)
   • Carefully peel away the thick skin
   • Cut the peeled plantains into 1-inch thick diagonal or straight slices
2. First fry:
   • Heat oil in a heavy-bottomed skillet to 325°F (163°C)
   • Carefully add plantain slices without overcrowding the pan
   • Fry for about 3-4 minutes until they turn pale golden and are slightly softened
   • Remove and drain on paper towels
3. Flatten the plantains:
   • While still warm, place each slice on a flat surface
   • Using a tostonera, the bottom of a glass, or a small plate, press down firmly to flatten to about ¼ inch thickness
   • Work quickly while the plantains are still hot for best results
4. Optional garlic water bath:
   • Combine water and smashed garlic in a bowl
   • Briefly dip flattened plantains into the garlic water
   • Drain well before the second fry
5. Second fry:
   • Raise oil temperature to 375°F (190°C)
   • Return flattened plantains to the hot oil
   • Fry until golden brown and crispy, about 2-3 minutes, turning once
   • Remove and drain on fresh paper towels
6. Season immediately:
   • While still hot, sprinkle with salt to taste
   • Serve immediately for maximum crispness

The entire process from start to finish takes about 30 minutes, making this a realistic weeknight side dish once you get the hang of it.

Troubleshooting Common Tostones Problems

Even experienced cooks can run into issues when making tostones. Here are solutions to common problems:

Difficulty Peeling the Plantains

Green plantains can be challenging to peel. If you’re struggling:

• Make deeper cuts in the skin
• Run the plantain under warm water for a minute before peeling
• Use the edge of a spoon to help lift the skin once you’ve made your cuts

Tostones Are Soggy Instead of Crispy

This is perhaps the most common issue. Here’s how to fix it:

• Make sure your oil is hot enough for both fries
• Don’t overcrowd the pan, which lowers the oil temperature
• Ensure plantains are properly dried before the second fry
• Make sure you’re using green, not yellow plantains
• Flatten them thin enough (about ¼ inch) for proper crisping

Tostones Are Too Hard or Tough

If your tostones come out more like plantain chips:

• Your plantains might be too green
• You might be flattening them too thin
• The first fry wasn’t long enough to soften the interior
• The second fry was too long

Oil Temperature Management

Proper oil temperature is crucial for perfect tostones:

• First fry: 325°F (163°C) to cook and soften the plantain
• Second fry: 375°F (190°C) to crisp the exterior without burning

Using a cooking thermometer takes the guesswork out of this process and greatly improves your results.

Creative Variations on Traditional Tostones

While traditional tostones are simply seasoned with salt, there are numerous ways to put your own spin on this classic dish:

Flavor Infusions Before Frying:

• Garlic Tostones: Soak flattened plantains in garlic water before the second fry
• Citrus Tostones: Add orange or lime zest to your soaking water
• Herbed Tostones: Infuse soaking water with fresh herbs like cilantro or oregano

Seasoning Options After Frying:

• Spiced Tostones: Season with garlic powder, onion powder, and paprika
• Caribbean-Style: Dust with a blend of salt and Caribbean seasonings
• Parmesan Tostones: Sprinkle with grated parmesan while still hot
• Spicy Tostones: Add a pinch of cayenne or chili powder

Serving Suggestions:

• Dipping station: Serve with multiple sauces (see section below)
• Loaded tostones: Use as a base for toppings like guacamole, shredded meat, or bean salsa
• Tostone sliders: Use as “buns” for mini sandwiches
• Tostone nachos: Arrange on a platter and top like nachos

Delicious Dipping Sauces for Tostones

One of the joys of tostones is pairing them with flavorful dipping sauces. Here are some of my favorites:

Traditional Mojo Sauce

A classic Cuban garlic-citrus sauce that perfectly complements tostones.

• 8 cloves garlic, minced
• ⅓ cup fresh lime juice
• ⅓ cup fresh orange juice
• ½ cup olive oil
• ½ teaspoon ground cumin
• ½ teaspoon oregano
• Salt and pepper to taste
• 2 tablespoons fresh cilantro, chopped

Combine all ingredients except olive oil in a bowl. Slowly whisk in olive oil until emulsified.

Cilantro Garlic Sauce

A creamy, herbaceous sauce with a kick.

• 1 bunch cilantro, stems removed
• 4 cloves garlic
• 2 tablespoons lime juice
• ½ cup mayonnaise
• ¼ cup sour cream
• Salt and pepper to taste
• 1 jalapeño, seeded (optional, for heat)

Blend all ingredients in a food processor until smooth. Refrigerate for at least 30 minutes before serving.

Quick Comparison of Popular Tostone Dipping Sauces

Health Considerations and Nutritional Information

While tostones are undeniably delicious, they are deep-fried, so it’s worth considering the nutritional aspects:

Nutritional Information (per serving, approximately 4-5 tostones):

• Calories: 200-250 kcal
• Carbohydrates: 30-35g
• Protein: 1-2g
• Fat: 10-15g (varies based on oil absorption)
• Fiber: 2-3g
• Potassium: High (plantains are a good source)
• Vitamin A & C: Moderate amounts

Making Healthier Tostones:

If you’re watching your fat intake, there are ways to enjoy tostones with modifications:

• Air Fryer Tostones: Use an air fryer with just a light coating of oil spray
• Baked Tostones: Flatten after boiling instead of frying, then bake with a light oil spray
• Oil Choice: Opt for oils with better fat profiles like avocado or olive oil
• Proper Draining: Ensure thorough draining on paper towels to remove excess oil
• Portion Control: Enjoy as part of a balanced meal with lean proteins and vegetables

Serving Tostones as Part of a Complete Meal

Tostones are incredibly versatile and can be incorporated into many different meals:

Classic Pairings:

• Arroz con Pollo: The crispy tostones contrast beautifully with tender chicken and rice
• Ropa Vieja: Cuban shredded beef stew with a side of tostones
• Grilled Fish: A light main that balances the starchy tostones
• Bean Dishes: Black beans or red beans with tostones provide a complete protein

Full Menu Ideas:

Caribbean Feast:

• Tostones with mojo
• Slow-roasted pernil (pork shoulder)
• Rice and pigeon peas
• Simple avocado salad
• Fresh tropical fruit for dessert

Weeknight Dinner:

• Tostones
• Quick-marinated grilled chicken
• Simple side salad with citrus vinaigrette
• Sautéed peppers and onions

Vegetarian Option:

• Tostones
• Black bean and sweet potato stew
• Citrus-dressed cabbage slaw
• Grilled vegetables with chimichurri

Cultural Significance of Tostones

Tostones aren’t just food—they’re an important cultural touchstone in many Caribbean and Latin American communities. As someone who grew up eating them, I can tell you that tostones often signify:

• Family gatherings: Often made for special occasions and family dinners
• Cultural identity: A point of pride and connection to heritage
• Regional variations: Each country has its own take on preparation and serving
• Everyday comfort: A familiar side dish that makes any meal feel like home

In Puerto Rico, tostones are practically the national side dish. In Colombia and Ecuador, the larger, flatter versions are called patacones. In Cuba, they’re often served with mojo sauce, while in the Dominican Republic, they might come with a side of ketchup-mayonnaise sauce.

What fascinates me is how such a simple dish—just green plantains, oil, and salt—has become so central to so many different cuisines.

Storing and Reheating Tostones

Tostones are best enjoyed fresh, but if you have leftovers:

Storage Methods:

• Refrigeration: Store in an airtight container for up to 3 days
• Freezing: Arrange on a baking sheet, freeze until solid, then transfer to a freezer bag (keeps for 1-2 months)

Reheating for Maximum Crispiness:

• Oven method: 350°F (175°C) for 5-10 minutes until heated through and crispy
• Air fryer: 3-4 minutes at 350°F (175°C)
• Toaster oven: Medium setting for 3-4 minutes
• Avoid microwaving: This will make them soggy

I’ve found that frozen tostones actually reheat better than refrigerated ones, as the freezing process helps preserve some of the structure that maintains crispiness.

Frequently Asked Questions

Q: Can I use yellow or black plantains for tostones?

A: No, tostones require green, unripe plantains. Yellow or black (ripe) plantains are too soft and sweet for tostones, but they’re perfect for making sweet fried plantains (maduros).

Q: How do I know when the oil is the right temperature if I don’t have a thermometer?

A: Place the handle end of a wooden spoon in the oil. If small bubbles form around the wood, the oil is ready for the first fry (around 325°F). For the second fry, the bubbles should form more rapidly (around 375°F). Alternatively, drop a small piece of plantain in—it should sizzle moderately for the first fry and more vigorously for the second.

Q: Why do my tostones sometimes turn out mushy?

A: This usually happens when the oil isn’t hot enough, when the plantains are too ripe, or when they’re not properly dried between the flattening step and the second fry.

Q: Is the garlic water step really necessary?

A: No, it’s optional but adds a subtle flavor. Many home cooks skip this step with perfectly delicious results.

Q: Can I use an air fryer to make tostones?

A: Yes! Preheat your air fryer to 375°F (190°C), cook the plantain slices for 8-10 minutes, flatten them, then air fry again for another 5-7 minutes until crispy. Spray with a little oil for better results.

Q: How thick should I cut the plantain slices initially?

A: About 1 inch thick. If they’re too thin, they’ll be difficult to flatten without breaking. If they’re too thick, the centers may not cook through properly.

Q: My plantains are difficult to peel. Any tips?

A: Score the skin lengthwise in several places, then use your fingers or a spoon to pry the skin away from the flesh. Running the plantain under warm water can also help loosen the skin.

Q: Can I prepare tostones in advance for a party?

A: You can complete the first fry and flattening steps a few hours ahead. Keep the flattened plantains covered at room temperature, then do the final fry just before serving.

Final Thoughts

Making perfect tostones is both an art and a science. The technique is simple but requires attention to detail—from selecting the right plantains to managing oil temperature and timing each step correctly.

What I love most about tostones is how they connect me to culinary traditions across the Caribbean and Latin America. There’s something deeply satisfying about transforming a humble green plantain into a crispy, golden disc that complements so many different dishes.

Whether you’re making them as an authentic side dish for a Caribbean feast or as a unique appetizer for friends unfamiliar with the dish, tostones are sure to impress. The combination of their satisfying crunch, subtle starchy flavor, and versatility makes them a standout addition to your cooking repertoire.

I hope this guide helps you achieve tostone perfection in your own kitchen. Remember that practice makes perfect—your first batch might not be flawless, but each time you make them, you’ll get better at recognizing the right color, texture, and cooking times. Before long, you’ll be making tostones like you grew up with them!