Tostones: plantains pan-fried to a crisp make an irresistible base for any dip or salsa. These tostones are ideal for parties, Meatless Monday dinners, or a savory afternoon snack.
Once you try these savory, crispy tostones, regular chips will never satisfy in the same way. Made from green plantains—starchy and savory rather than sweet—tostones offer a satisfying crunch and a subtle, earthy flavor. They’re perfect served as an appetizer or side, and pair beautifully with garlicky mojo, fresh salsas, guacamole, or any savory dip.
What are Tostones?
Tostones are twice-fried plantain slices common across Latin American and Caribbean cuisines. Made from green (unripe) plantains, they are savory and starchy rather than sweet. After a first fry, the slices are smashed and then fried again to achieve a light, crispy texture ideal for dipping or seasoning.
What are Plantains?
Plantains resemble bananas but are larger, firmer, and starchier. Widely used in Central and South American cooking, they transition from starchy and savory when green to sweet as they ripen and turn yellow with black spots. For tostones, choose mostly green plantains. They’re also a good source of fiber, vitamin A, vitamin C, magnesium, and potassium.
How to Peel a Plantain
Peeling plantains differs from bananas because the skin is thicker. Trim both ends, then run a paring knife along the length of the fruit to loosen the skin. Pry the peel away from the flesh and remove it in sections. Be careful not to remove chunks of plantain when taking off the peel.
How to Make Tostones
Making tostones is straightforward. Cut the peeled plantains into 1-inch slices. Fry them in hot oil until lightly golden, then remove and let cool briefly. Press each slice gently with a heavy-bottomed glass or a tostonera to flatten them to about half their original thickness. Return the smashed pieces to the pan and fry again until golden and crispy. Drain on paper towels and season with salt while hot.
How Do You Use Tostones?
Tostones are as versatile as chips. Enjoy them lightly salted on their own, or serve them with salsa, guacamole, garlic sauce, vegan queso, or even ketchup. They work well as an appetizer, snack, or a crunchy accompaniment to a main dish.
More Latin Recipes
- Black Beans & Rice with Plantains
- Fresh Summer Corn Salsa
- Yellow Rice Burrito Bowl with Tostones & Tomatillo Salsa
- Corn Salad
- Jicama Mango Salsa
- Yuca Cups with Guacamole
- Tacos Al Pastor
- Tostones & Bean Salsa
3-ingredient Tostones Recipe
No reviews
- Author: Vicky and Ruth
- Total Time: 15 minutes
- Yield: 24 tostones
- Diet: Vegan
Description
Plantains, pan-fried to perfection, make a crisp, savory base for dips and salsas. These tostones are a simple, crowd-pleasing snack or side for gatherings and weeknight meals.
Ingredients
- 2 plantains, slightly green
- ¼ cup coconut oil
- Salt to taste
Instructions
- Peel and cut the plantains: trim the ends, run a paring knife along the length to loosen the skin, remove the peel, and slice into 1-inch pieces.
- Heat the coconut oil in a pan. When hot, fry the plantain slices over medium-high heat 2–3 minutes per side, until lightly golden. Watch carefully so they don’t burn.
- Remove the slices and let them cool until you can handle them safely.
- Place the slices on a cutting board and press each with a heavy-bottomed glass or tostonera to flatten slightly.
- Return the smashed pieces to the pan and fry 2 minutes per side, or until golden brown and crisp.
- Season with salt to taste. Optional seasonings include chili-lime, Old Bay, or cayenne for extra kick.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: pan-fry
- Cuisine: Latin
Nutrition
- Serving Size: 2 Tostones
- Calories: 50
- Sugar: 3.7 g
- Sodium: 50 mg
- Fat: 2.4 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 1.9 g
- Trans Fat: 0 g
- Carbohydrates: 7.9 g
- Fiber: 0.6 g
- Protein: 0.3 g
- Cholesterol: 0 mg
Did you enjoy our tostones recipe?