This easy Tostones Recipe transforms firm green plantains into crispy, golden bites. They’re fried twice for maximum crunch, seasoned with salt, pepper and a touch of garlic powder while still hot, and served with a simple mayo-ketchup dip. One bite and the plate disappears.
Tostones prove a short ingredient list can deliver big flavor. Green plantains are fried briefly to soften, smashed flat, then returned to the oil until the edges turn golden and crisp. The result is crunchy on the outside and tender in the middle.
Table of contents
- Key Ingredients
- How To Make Tostones
- How Do You Get Tostones Extra Crispy?
- Expert Tips
- What To Serve With Tostones
- Storing and Reheating
- Tostones Recipe FAQs
- More Crispy Fried Recipes
Key Ingredients
See the recipe card below for full ingredient amounts and exact instructions.
- Green plantains: Use firm, mostly green plantains. Avoid yellow or overly ripe ones, which are sweeter and better suited for maduros (sweet fried plantains).
- Neutral frying oil: Use an oil with a high smoke point such as vegetable, canola, avocado, or peanut oil. You need enough for shallow frying.
- Seasonings: Simple salt, black pepper and optional garlic powder highlight the savory plantain flavor.
- Mayo-ketchup sauce: Equal parts mayonnaise and ketchup makes an easy, creamy dip that pairs perfectly with hot tostones.
How To Make Tostones
Peel and cut the plantains. Trim the ends and make a shallow slit lengthwise in the peel. For stubborn skins, use the edge of a spoon to help loosen and remove the peel. Cut into 1-inch pieces.
First fry. Heat about 1 inch of oil to 350°F (175°C) in a large skillet. Fry the plantain pieces for 3–4 minutes, turning occasionally, until lightly golden and tender. Drain on paper towels.
Smash while warm. Place each warm piece between parchment paper and press with a glass, measuring cup or a tostonera until about 1/4–1/2 inch thick. The pieces may crack at the edges—this is normal.
Second fry. Let the oil return to 350°F, then fry the smashed plantains for 2–3 minutes per batch, flipping once, until golden and crisp. Drain and season immediately with salt, pepper and garlic powder.
How Do You Get Tostones Extra Crispy?
The second fry is the key. The initial fry softens the plantain; smashing increases surface area; the final fry crisps those exposed surfaces. Leaving the smashed rounds about 1/4–1/2 inch thick gives a satisfying balance of crunch and tender center. Always let the oil return to temperature before frying the next batch.
Finish and serve. After the second fry, season the hot tostones and serve with a small bowl of mayo-ketchup (equal parts mayonnaise and ketchup) for dipping.
Expert Tips
- Use green plantains. They provide the starchy, savory texture tostones need.
- Start with 1-inch pieces. This gives enough mass to smash to 1/4–1/2 inch without falling apart.
- Smash while warm. First-fried plantains flatten best when still warm.
- Watch oil temperature. Too cool and the plantains absorb oil; too hot and they brown before softening.
- Don’t overcrowd the pan. Fry in batches to keep the oil temperature steady and ensure even crisping.
- Season immediately. Salt and spices adhere better while the tostones are hot.
What To Serve With Tostones
A plate of hot tostones with mayo-ketchup makes a satisfying snack, appetizer or side. They pair well with grilled or roasted meats, seafood, beans and rice, pulled pork, or simply enjoyed as a crunchy accompaniment to saucy mains.
Storing and Reheating
Tostones are best served fresh, when they’re at peak crispiness. Leftovers keep in an airtight container in the refrigerator for 2–3 days. To restore the texture, reheat in an air fryer or conventional oven at 375°F until hot and crisp. Microwaving will make them soft and is not recommended if you want to keep the crunch.
Tostones Recipe FAQs
Plantains are the fruit itself. Tostones are a prepared dish made from green plantains that are sliced, fried, smashed and fried again.
Tostones are savory because they use green, unripe plantains. As plantains ripen they turn sweeter and are better for sweet preparations.
Use parchment between the plantain and the bottom of a glass, measuring cup, or small skillet and press firmly to flatten without sticking.
They may not have softened enough during the first fry, or they cooled before smashing. Avoid pressing them too thin to prevent breakage.
Insufficient oil temperature or overcrowding the pan are the usual culprits. Keep the oil at the right heat and fry in batches for best results.
Do the first fry and smash ahead of time, but save the second fry until you’re ready to serve so they finish crisp and fresh.
More Crispy Fried Recipes
Main Course
Crispy Fried Fish Sandwich with Cajun Tartar Sauce
Main Course
Cheesy Gordita Crunch
Appetizers
Southern Fried Green Tomatoes Recipe
Main Course
Fried Buffalo Shrimp
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Easy Tostones Recipe with Mayo Ketchup
By Britney Brown-Chamberlain
Prep: 10 mins • Cook: 25 mins • Total: 35 mins • Servings: 6
Ingredients
- 3 green plantains
- Vegetable oil (for frying), about 1 inch in a skillet
- Salt, to taste
- Black pepper, to taste
- Garlic powder (optional)
- 1/2 cup ketchup
- 1/2 cup mayonnaise
Instructions
- Trim the ends of each plantain and make a shallow slit through the peel. Use your thumb or a spoon to loosen and remove the skin. Cut each plantain into 1-inch-thick pieces.
- Pour about 1 inch of oil into a large heavy skillet and heat to 350°F (175°C). Line a plate with paper towels.
- Add the plantain pieces in a single layer, leaving space between them. Fry for 3–4 minutes, turning occasionally, until lightly golden and tender. Transfer to the paper towel-lined plate.
- While warm, place a piece between parchment and press with a glass or measuring cup until about 1/4–1/2 inch thick.
- Let the oil return to 350°F. Fry the smashed plantains in batches for 2–3 minutes per side, flipping once, until golden and crisp. Drain and season immediately with salt, pepper and garlic powder.
- Combine equal parts mayonnaise and ketchup in a small bowl and serve alongside the hot tostones.
Notes
- Use green plantains for the right starchy texture.
- Do the first fry and smash while warm; finish with the second fry just before serving.
- Reheat leftovers in an air fryer or oven at 375°F to restore crispiness.
Nutrition (approx.)
Calories: 283 kcal • Carbs: 38 g • Protein: 2 g • Fat: 14 g • Sodium: 302 mg
Nutrition information is approximate and provided for estimation only.