Site Overlay


Tostones are crisp, salty, salty, pure and delicious gold coins. Popular throughout the Caribbean, twice fried plantains are a snack that will make you feel like you're walking in the sun. If you know all the tricks, they will work perfectly every time.

It's no secret that I didn't grow up in the Caribbean, but (perhaps surprisingly) Tostones, like many kids, were actually one of the first things I learned to cook. Really learned how to cook properly, starting from scratch, with pride and that passion that naturally accompanies all dishes, like twice fried green plantains to perfection.

I learned from a good friend from college who graciously offered to teach me how to make some of her favorite Puerto Rican recipes, and I complimented her on her cooking and told her how interested I was in actually learning how to feed myself. (You know, not just "try not to boil pasta with boiled water" or "do microwave freezer meals count?" kind of feeding, but "wow, I actually did that" kind of feeding myself.)

All I had to do was try Torstone once and I fell in love. Their french fries-like, golden exterior and soft, starchy interior, all covered in salt and ready for dipping, fascinated me. Then, to my astonishment, even me, the novice chef, managed to make them! I don't want to exaggerate, but tostones are probably one of the first recipes that made me think I could learn how to make delicious food. Now, can you look at me now, Mom!

So of course I am sharing my tostones recipe with you. Spread the love!

Tostones (aka patacones) are unripe green plantain chips that have been fried, mashed and re-fried until crispy. They are very popular in Latin American and Caribbean dishes, and at family tables, they are often eaten as a side dish, like a street vendor's late-night snack.

While it's often thought that plantains may have a sweet or banana-like taste because of their banana-like appearance, tostones are definitely a delicious treat. Unlike bananas, unripe green plantains have an incredible starch content - more like raw potatoes. They must be cooked to eat and enjoy.

And, like potatoes, they're an absolute hit when fried, seasoned with salt, and eaten with a little dipping sauce.

I'll walk you through every step of the way with all the details so we can make sure you get it right - 100% right - and you'll fall in love with these golden beauties as much as I did. sounds good? great.

  • Get the greenest plantains possible. Green plantain is a must for Tostones. As they go from green to yellow to brown to black, they gradually become more mature and also gradually sweeter. While ripe brown plantains can be fried well, they are more suitable for sweet maduro than savory tostone. For these, choose green and immature whenever possible.
  • Peel the plantains. Honestly, it's not as easy as peeling a banana, but once you get the hang of it, it's not too hard! Start by cutting off the two ends of the plantain, then use the tip of a knife to carefully cut off the entire length of the plantain, taking care not to cut too deep (you only want to cut the skin!). Do this a few times along the ridge, then peel off the skin. Remember that plantains start to oxidize when exposed to air, so try to work fast.
  • Slice the plantains. Cut the plantains into pieces about 1 cm thick. They can get bigger or smaller - don't worry too much about the precision here, it's really up to your personal preference. Remember, the bigger you cut, the wider they will become after smashing them between the first and second fries.
  • Fry in hot oil for the first time. Fry tostones in hot oil until golden brown. You want to add the plantains while the heat is still increasing, when the oil is just hot enough to start sizzling shortly after you add the sliced ​​plantains, but not so hot that you get bubbling quickly Bubble BBQ. This will ensure that the outside of the plantain is not over fried before the inside has a chance to soften.
  • Mash the plantains. After you've drained the excess oil onto a paper towel, it's time to smooth out the plantain. To make one at a time, while the plantains are still hot, take a piece of fried plantain, place it between a folded sheet of wax paper, and smash lightly with the bottom of a glass, plate, or skillet.
  • Dip in garlic lime water. Add the mashed plantain to the mixture of brine, minced garlic, and fresh lime juice. Hold for about 10 seconds, then remove from water and pat dry.
  • Fry a second time in hot oil. Now is the time to crisp up the outside, so you just need a quick fry in hot oil.
  • Sprinkle with salt. It is very important to sprinkle with salt while they are still warm so the salt will stick. You are ready to serve!

There are a few reasons for the garlic-lime water soak:

  • It prevents oxidation of Tostones. To make tostones largely ahead of time, many cooks peel, fry and mash the plantains ahead of time, then wait until serving for the final roast. Soaking in the lime water at the same time will keep the tostones from turning brown.
  • It adds extra flavor. Water will seep into the cracks that open when the plantain is smashed, and garlic, lime, and salt will seep into the surface.
  • It makes the inside more puffy. During a second frying in hot oil, the water creates steam that expands enough to separate the starch granules. what does that mean? This means you'll get a fluffier, softer interior than Tostones without the soaking step.

Tostones (Fried Green Plantains)


  • 4 green plantains
  • 1 cup vegetable or canola oil, or as needed
  • 2 cups water
  • 4 cloves garlic, minced
  • 1 tablespoon kosher salt, plus more to top
  • Juice of 1 lime
  • Mojo Verde or other sauces, to serve (optional)


  • Cut off the end of each plantain and use a knife to cut the skin of the plantain lengthwise from top to bottom. Try to cut only the skin, as you don't want to cut into the inside where the tostones are formed.
  • Use your fingers to pry and peel off the tough outer skin. Discard the skins of the plantains. Cut the plantains into pieces about 1 cm thick.
    Fill a large, thick pan about one-third full with oil. Heat the oil slightly over medium heat for a few minutes.
    Meanwhile, in a large bowl, combine water, garlic, kosher salt, and lime juice. Set aside.
  • Put the plantain chips in the oil. Shortly after adding the plantains, the oil should be hot enough to foam slightly, but not overly. Fry plantains until soft and golden brown, about 4 minutes per side. Use a slotted spoon or tongs to transfer them to a plate lined with paper towels.
    Using the bottom of a glass, plate, or jar, gently flatten each piece of fried plantain. Squeeze them to make them flat, but don't try to make them too thin or they will crack.
  • Dip the flattened plantain coins into the garlic-lime water. Hold for about 10 seconds, then remove from water and pat dry with a paper towel. Repeat with the remaining fried plantains.
    Just before serving, heat the oil over medium-high heat. Return the crushed plantains to the oil in batches and fry until crisp, about 1 minute per side. Remove with a slotted spoon and place on a plate lined with kitchen paper.
    Sprinkle with salt. Serve with mojo verde or other sauces if desired.