Crispy, crunchy and salty, these Tostones, or twice-fried green plantains, make for the perfect snack or side dish.
Tostones are made from a humble and starchy staple in Caribbean and Latin American cuisine: green plantains. The plantains are sliced, fried, smashed, and then fried again to create a salty, crispy snack that's perfect for dipping.
In our Colombian-American house, our kids are savory plantain fanatics, (we're still working on getting them to love sweet plantains!) especially when they're crispy. And there is nothing like a freshly fried tostone right from the stove. My sister-in-law Mercedes always makes them for my kiddos when she comes to stay with us, and this last time she was here I had her teach me.
There are a few different names for this dish, and while we call them tostones in our house, other families might call them patacones, but they both mean the same thing: twice-fried green plantains.
Let's Talk Plantains
This starchy fruit belongs to the banana family and can be consumed at different stages of ripeness. Plantains are eaten both when green and firm, and as they ripen and turn yellow, and then black.
Plantains are a staple food for many cultures, including many Caribbean and Latin American countries, and can be found in a wide range of dishes, from fried snacks to side dishes and desserts. In our household, we eat fried green plantains as a snack or as a side dish to serve alongside a meaty main course (like this Carne en Bistec (Colombian Steak with Tomatoes and Onions), usually along with rice and beans too.
For tostones, use unripe, all green plantains—they're firm, starchy, and ideal for crisping up.
How to Cut Green Plantains
Safety first, always! Cutting green plantains is little bit tricky, due to the fact that the fruity tuber is unripe and the peel doesn't easily slide off. Here is how to do it:
Step 1: Slice off both hard ends of the plantain.
Step 2: Make a shallow slit along the length of each plantain, cutting through the only the peel.
Step 3: Lightly oil your hands, then slide an oiled finger under the peel to loosen and remove it. It might not come off in one piece. Use a knife to slice off any stuck peel.
Step 4: Slice the peeled plantains into pieces about 1-½-inches thick.
How to Make Them
Before you begin, set up a workstation near the stove with a heatproof surface (like a cutting board) and something to smash the plantains. No special tools are needed—a medium or small cutting board works well for even leverage. If you do have a tortilla press, that could would also work here. Line a large plate with paper towels and set it aside.
Frying individual items can be a bit tricky, but you have options! You can either smash and fry the plantains one by one or work assembly-line style by smashing them all first and then frying. Choose the method that fits your rhythm best. And if you can, get a family member to help—it’s a fun recipe to cook together!
Here's a brief visual overview of how to make them:
Step 1: Heat the oil until shimmering. Add the cut plantains to the hot oil.
Step 2: Fry the plantains on each side until they are lightly golden, 3 to 4 minutes per side.
Step 3: Remove a plantain and place it on the smashing station.
Step 4: Use the second cutting board (or whatever object you use) to firmly and evenly smash the plantain down.
Step 5: Return the plantain to the oil and fry again on both sides until a light golden brown, 2 to 3 minutes per side
Step 6: Repeat with remaining plantains and drain on a paper towel.
Serving Tostones
Tostones are best served immediately with a generous sprinkle of salt. Serve with aji or guacamole! While they lose their crispy texture when stored, they’re still delicious reheated. Keep leftovers for 2-3 days and warm them in an oven or toaster oven.
More Colombian Recipes
- Salted Potatoes (Papa Salada)
- Fruit Salad with Condensed Milk
- Arepas con Queso
- Colombian Chicken Stew (Sudado de Pollo)
More Side Dishes
Making these Tostones? Be sure to leave a comment with a star ⭐️⭐️⭐️⭐️⭐️ review on your experience! Have a question? Leave a comment below and I’ll get back to you as quickly as I can!
PrintFull Recipe
Twice-Fried Green Plantains (Tostones)
- Prep Time: 00:15
- Cook Time: 00:20
- Total Time: 35 minutes
- Yield: Serves 4-6 1x
- Category: Side dish
- Method: Fry
- Cuisine: Latin American
Description
Crispy, crunchy and salty, these Tostones, or twice-fried green plantains, make for the perfect snack or side dish.
Ingredients
- 3 green plantains (see note)
- ¼ cup avocado oil or other high-heat oil
- Coarse salt, for garnish
- Sauces, for serving (optional, see note)
Instructions
- Set up a workstation near the stove with a heatproof flat surface (like a cutting board) and another flat surface to smash the plantains (I used two cutting boards, one small and one big, see note). Line a large plate with paper towels and set to the side.
- Slice off both hard ends of each plantain. Carefully make a shallow slit along the length of each plantain, cutting through the peel but not into the flesh. Lightly oil your hand and work an oiled finger underneath the edge of the peel. Continue to slide your finger underneath the peel and pull the peel off of each plantain.
- Slice the peeled plantains into pieces about 1-½-inches thick.
- In a large, heavy-duty skillet, heat the oil until it’s shimmering. Gently add the plantains to the hot oil. Fry the plantains on each side until they have a very light golden color, 3 to 4 minutes per side.
- Working one at a time, remove a plantain and place it on the smashing station. Use the second cutting board (or whatever object you use) to firmly and evenly smash the plantain down. If the plantain sticks to the object, use a spatula to lift it off. Return the plantain to the oil and fry again on both sides until a light golden brown, 2 to 3 minutes per side. Repeat with remaining plantains.
- Drain the fried plantains on the paper towel-lined plate.
- Serve the tostones immediately with a generous sprinkle of coarse salt and sauces, if desired.
Notes
Plantains are starchy fruits that belong to the banana family and can be consumed at different stages of ripeness. For this recipe, look for fully green plantains. They should feel firm, like barely ripe bananas, but not rock hard.
You can use any number of objects to smash the plantains that you have on hand. You certainly don’t need any special tools, but if you had a tortilla press (I don’t), you could use that. I like to use a medium or small cutting board because it gives me good, even leverage to smash the plantains.
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