Tostones Recipe: Twice-Fried Green Plantain Chips

Name: Tostones: Twice-Fried Green Plantain Chips Recipe
Prep time: 5 min
Cook time: 6 min
Total time: 11 min
Ingredients: 2 green plantains; Oil, for frying; Salt, to taste

Prep: 5 mins

Cook: 6 mins

Total: 11 mins

Servings: 2 to 4 servings

Yield: 9 to 12 tostones

community badge

47 ratings

Write a Review

Add a comment

Plantains can be prepared in several different ways, but this recipe for tostones is one of the quickest and easiest methods. It’s a good recipe for beginners who are trying their hands at cooking plantains for the first time, so even if you've never laid eyes on a plantain before, you can give it an almost fail-safe try.

Plantains are a staple of the Latin Caribbean diet. Part of the banana family, they're very popular in West Africa as well. They're starchier and firmer than bananas and they contain less sugar. They take a long time to ripen and aren't really edible raw until the skin has turned nearly black. They're most often used and cooked in recipes for this reason.

“This is an easy and quick snack we all enjoyed. Make sure you salt the tostones as soon as they come out of the hot oil the second time. They’re perfect as is, with the garlic dipping sauce or even guacamole.” —Carrie Parente

Tostones: Twice-Fried Green Plantain Chips Tester Image

2 green plantains
Oil, for frying
Salt, to taste

Gather the ingredients.

The Spruce / Julia Hartbeck
Fill a heavy bottom pot with 1 1/2 to 2 inches of oil and heat the oil to 375 F.

The Spruce / Julia Hartbeck
Cut the ends from each plantain and peel the them while the oil is heating.

The Spruce / Julia Hartbeck
Cut the plantains into 3/4-inch slices.

The Spruce / Julia Hartbeck
Fry the slices in the hot oil for 3 minutes or until they turn a light golden color and they're semisoft.

The Spruce / Julia Hartbeck
Remove the plantain slices with a slotted spoon and drain them on paper towels.

The Spruce / Julia Hartbeck
When the plantain slices are cool enough to handle, about 1 minute, smash them into flat rounds.

The Spruce / Julia Hartbeck
Fry the rounds in the hot oil again for 3 minutes until they turn crisp and golden brown.

The Spruce / Julia Hartbeck
Remove the tostones with a slotted spoon and drain on paper towels. Salt to taste.

The Spruce / Julia Hartbeck

Tips

Use green plantains for this recipe, which are still unripe, but you can use yellow ones in a pinch as long as they're not too yellow—look for a slight yellow tint. Plantains are just on the verge of ripe when they turn this color. The only hard and fast rule is that you should not use ripe plantains to make tostones.
It's important to maintain the oil’s temperature. Food added to hot oil tends to cool it down slightly. You can fry the plantain slices in batches to ensure that the temperature stays at 375 F, letting the oil reheat between batches. This also helps avoid crowding the plantains and ensures that they'll cook evenly throughout.
You can easily flatten the plantain slices after they're first fried by simply placing a plate on top of them and pressing down, or do the same with a large serving spoon.
You can serve the tostones as a side dish immediately while they’re still warm or as a snack with a garlic dipping sauce.

The Puerto Rican Pantry

Nutrition Facts (per serving)
303	Calories
19g	Fat
37g	Carbs
1g	Protein

Nutrition Facts
Servings: 2 to 4
Amount per serving
Calories	303
% Daily Value*
Total Fat 19g	24%
Saturated Fat 1g	6%
Cholesterol 0mg	0%
Sodium 151mg	7%
Total Carbohydrate 37g	14%
Dietary Fiber 3g	10%
Total Sugars 17g
Protein 1g
Vitamin C 13mg	65%
Calcium 2mg	0%
Iron 1mg	4%
Potassium 558mg	12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.