Puerto Rican Tostones
Updated: Oct 16
There is nothing quite like a plate of hot tostones fresh from the skillet. They are golden, crunchy around the edges, tender in the middle, and perfect for scooping up garlicky sauce or the last bit of stewed chicken from your plate.
Tostones are twice-fried green plantains, one of the most loved side dishes and snacks in Puerto Rican cooking. You start with firm, unripe plantains, fry them once to soften, smash them flat, then fry them again until crisp. Simple ingredients, big flavor, and very family-friendly.
Recipe Overview
Detail | Time or Amount |
Prep time | 10 minutes |
Cook time | 10 minutes |
Total time | 20 minutes |
Servings | 4 servings |
Difficulty | Easy |
This recipe makes about 20 tostones, depending on the size of your plantains and how thick you slice them.
What Are Tostones?
Tostones are slices of green plantain that are fried, flattened, and fried again. The first fry cooks and softens the plantain. The second fry gives you that crunchy, golden finish everyone reaches for first.
They are popular across the Caribbean and Latin America, and in Puerto Rico they show up everywhere: with lunch, dinner, beach food, holiday plates, and casual weekend meals. If you love Tostones, Plantains, Latino Food, this is one of those basic recipes that belongs in your home kitchen.
The flavor is savory, not sweet. Green plantains have a starchy texture, a little like potatoes, which makes them perfect for frying until crisp.
What Plantains to Buy
For this green plantains recipe, look for plantains that are firm and very green. A few tiny yellow spots are usually fine, but avoid plantains that are mostly yellow or black for this recipe.
Green plantains are:
Starchy
Firm
Savory
Best for smashing and frying
Ripe yellow or black plantains are sweeter and softer. They are wonderful for maduros, which are sweet fried plantains, but they will not give you the same crisp texture for tostones. If the plantain is too ripe, it may smash unevenly, absorb more oil, and taste sweet instead of savory.
When buying plantains, choose ones that feel heavy for their size. The peel should be tight, smooth, and green. If they sit on your counter for a few days and start turning yellow, save them for another plantain recipe and buy fresh green ones for tostones.
Ingredients
You only need a short list to make crispy tostones at home.
For the tostones
3 large green plantains
2 to 3 cups neutral frying oil, such as vegetable, canola, or avocado oil
1 1/2 teaspoons kosher salt, plus more to taste
2 cups water, optional for a quick salt-water dip
2 garlic cloves, lightly crushed, optional
Lime wedges, optional for serving
Helpful kitchen tools
Sharp knife
Cutting board
Medium heavy skillet or Dutch oven
Tongs or slotted spoon
Paper towels or a wire rack
Tostonera, tortilla press, flat-bottomed cup, or small plate
A tostonera is the traditional plantain press, but you do not need one. A sturdy mug, cup, or plate works well. The goal is simple: flatten each fried plantain round into a disk that is thin enough to crisp, but thick enough to stay tender inside.
How to Make Tostones
Follow these steps and keep the heat steady. Once you make them a time or two, the rhythm feels easy.
1. Peel the green plantains
Cut off both ends of each plantain. Use the tip of your knife to make a shallow slit lengthwise through the peel, being careful not to cut deeply into the plantain.
Use your thumb to lift and remove the peel. Green plantain peels are tougher than banana peels, so take your time. If the peel sticks, slide the knife gently under the skin to help loosen it.
2. Slice the plantains
Cut the peeled plantains into rounds about 1 inch thick. Try to keep the slices even so they cook at the same speed.
Thicker slices make tostones with a soft middle. Slightly thinner slices get crispier. For a good balance, aim for 1 inch before smashing.
3. Heat the oil
Pour enough oil into a heavy skillet to come about 1 inch up the side. Heat it over medium heat until the oil is hot but not smoking.
If you have a thermometer, aim for about 325°F to 350°F for the first fry. If you do not, add one small plantain end to the oil. It should bubble steadily, not violently.
4. Fry the plantains the first time
Carefully add the plantain rounds in a single layer. Do not crowd the pan. Fry for 3 to 4 minutes per side, until they turn a light golden color and begin to soften.
They should not be deeply browned yet. This first fry is mostly about cooking the inside.
Transfer the fried rounds to a paper towel-lined plate or wire rack.
5. Flatten the plantains
While the plantains are still warm, flatten each round.
Place one fried plantain round between two pieces of parchment paper, wax paper, or a lightly oiled plastic bag. Press down with a tostonera, small plate, or the bottom of a cup until it forms a flat disk about 1/4 to 1/2 inch thick.
Press firmly, but do not crush it into pieces. If a few edges split, that is fine. Those rough edges will get extra crispy.
6. Use a quick salt-water dip if you like
This step is optional, but many cooks love it for flavor. Stir the salt into the water. Add the crushed garlic if using.
Dip each flattened plantain quickly into the salted water, then remove it right away. Pat very dry with paper towels before frying again.
Do not skip drying them well. Water and hot oil do not mix. Dry tostones fry better and splatter less.
If you prefer, skip the water dip and simply salt the tostones right after the second fry. Both methods work.
7. Fry the tostones the second time
Raise the heat slightly. If using a thermometer, aim for about 350°F to 375°F.
Fry the flattened plantains in batches for 2 to 3 minutes per side, or until they are deep golden and crisp. Keep them in a single layer so the oil temperature stays steady.
Transfer to a wire rack or paper towel-lined plate. Sprinkle with salt while hot.
8. Serve right away
Tostones are best hot from the skillet. Serve them with garlic sauce, mayo-ketchup, a squeeze of lime, or alongside your favorite Puerto Rican recipes.
Tips for Extra Crispy Tostones
If you want truly crispy tostones, these small details make a big difference.
Start with very green plantains Ripe plantains are sweeter and softer, which makes them harder to crisp.
Slice evenly Even slices cook at the same pace and flatten more neatly.
Do not crowd the pan Too many plantains at once cool the oil and make the tostones greasy.
Let the oil get hot again between batches Give the oil a short pause before adding the next batch.
Press while warm Warm plantains flatten without breaking as much.
Dry well after dipping If you use salted water, pat each piece dry before the second fry.
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