Caribbean Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Tostones
Twice-fried green plantain slices, smashed flat and salted, a crispy Caribbean side.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Good to know
- Crispy
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: crispy recipes30-minute meals
Instructions
8 steps- 1
Peel the green plantains by slicing off the ends, scoring the skin lengthwise, and prying it away with your thumb (the unripe skin will not peel easily by hand).
- 2
Cut the plantains into rounds about 1 inch thick.
- 3
Heat 1/2 inch of vegetable oil in a heavy skillet to 325 degrees F and fry the rounds for 3 minutes per side, until pale gold but not browned.
- 4
Remove the plantain pieces to a paper towel-lined plate and let cool for a few minutes.
- 5
Using the bottom of a jar, a tostonera, or a flat plate, smash each piece flat to about 1/4 inch thickness.
- 6
Stir the salt and garlic into the cold water, and dip each smashed plantain briefly in the water, then shake off the excess.
- 7
Raise the oil temperature to 375 degrees F and fry the tostones again for 2 to 3 minutes per side, until deeply golden and crisp.
- 8
Drain on fresh paper towels, salt immediately while hot, and serve with lime wedges.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
76/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving2090
Calories
2 g
Protein
43 g
Carbs
219 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Tostones are twice-fried green plantains found across the Spanish-speaking Caribbean and Latin America, from Puerto Rico to the Dominican Republic. Because green plantains are starchy and not sweet, they fry up like a savory chip rather than the soft sweetness of ripe plantain. The two-fry method, with a flattening step between, is what gives them their crisp edge and tender center.
Listahan note
This version commits to the classic two-fry technique, frying the slices soft, smashing them flat, then frying again hot for the crisp exterior that defines a proper toston.
Technique cues
- The first fry cooks the starchy plantain through at a moderate temperature, while the second hotter fry is purely for crisping the flattened surface.
- Flattening must happen between the two fries while the plantain is still hot and pliable, since cooled slices crack instead of pressing flat.
- A quick dip of the flattened pieces in salted water before the second fry helps them blister and crisp more deeply.
Kitchen flow
- Parallel prep
- Peel and slice all the plantains and set up your flattening press before the oil heats so the first fry runs continuously.
- Make-ahead
- Do the first fry and flatten in advance, holding the pieces, then do the crisping second fry just before serving.
- Leftover move
- Crush leftover tostones into a quick mofongo-style mash with garlic and warm broth.
- Cleanup rhythm
- Strain the cooled oil for reuse and wipe the press while plantain starch is still soft.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Green plantains
Main ingredient
Purpose: Their high starch and low sugar are exactly what fry into a savory, crisp chip rather than caramelizing soft.
Handling: Choose firm, fully green plantains and cut into thick rounds so they hold up to flattening.
Adaptation: Unripe regular bananas are not a substitute; only starchy green plantain gives the crisp savory result.
salt
Seasoning
Purpose: Salt applied right out of the oil is what makes tostones taste finished rather than flat.
Handling: Season immediately after the second fry while the surface is hot and slightly oily so it adheres.
Adaptation: A garlic-salt or adobo blend adds depth, shifting the flavor toward the Puerto Rican style.
oil
Frying medium
Purpose: A neutral high-smoke-point oil carries both fries without burning at the higher second temperature.
Handling: Keep it at moderate heat for the first fry and raise it for the crisping second fry.
Adaptation: Vegetable, canola, or refined coconut oil all work; olive oil smokes too low for the hot second fry.
salted water dip
Crisping aid
Purpose: A quick dip of the flattened pieces in salty water before the second fry seasons them and helps them blister crisp.
Handling: Dip each pressed piece briefly and shake off the excess so it does not spatter in the hot oil.
Adaptation: Garlic water swaps in for a Puerto Rican flavor; skipping the dip gives a crisp but plainer toston.
Technique notes
- Flatten the slices the moment they come out of the first fry, while hot, so they press without splitting.
- Raise the oil temperature noticeably for the second fry; the heat differential is what crisps the surface.
- Salt the instant they leave the oil and serve quickly, as tostones soften as they cool.
Ingredient swaps
- Lower-fat direction
- Bake or air-fry the flattened pieces with a brush of oil for a lighter toston that is crisp-edged but less shatteringly crunchy.
- Flavor direction
- Soak the flattened pieces in garlic water before the second fry to build a deeper savory note throughout.
- Lower-sodium direction
- Finish with a citrus-and-herb sprinkle instead of heavy salt, brightening the flavor while cutting the sodium.
Serve alongside
- Garlic mojo dipping sauce
- Arroz con gandules
- Black bean stew
- Roast pork
- Light lager
- Limeade
- Cuba libre
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate cooked tostones for up to 2 days, though they are best fresh and lose crispness fast.
- Reheat in a hot oven or air fryer to re-crisp, never the microwave, which turns them rubbery.
- Freeze after the first fry and flatten step for up to 2 months, then crisp from frozen in hot oil.
Equipment
- Heavy frying pan
- Tostonera or flat-bottomed cup
- Spider skimmer
- Cooling rack
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