Recipe

Tostones

Crispy twice-fried green plantains with salty edges and a tender middle, perfect for dipping and snacking.

By Matt Campbell

•

4.8

A plate of crispy golden tostones stacked with a small bowl of garlicky dipping sauce on a warm wooden table in a bright home kitchen

Tostones are my kind of kitchen magic: take a humble green plantain, fry it, smash it, fry it again, and suddenly you have crunchy, salty little disks that disappear faster than you can say, “I only made these as a side.” The double-fry is the whole point here. It gives you crisp edges with a center that stays pleasantly chewy, not dry.

Keep this recipe in your back pocket for weeknight dinners, game day snacking, or anytime you need something that feels special without being fussy. I am also including a quick garlic-lime dipping sauce because tostones and garlicky things are best friends.

Why It Works

Big crunch, low drama: the two-step fry is what makes the texture addictive.
Accessible ingredients: green plantains, oil, salt, and water are the core. Everything else is optional fun.
The soak trick: a quick dip in salty water helps season throughout.
Built for dipping: great with garlic-lime sauce, salsa, guacamole, or even a squeeze of lime and hot sauce.

Pairs Well With

Storage Tips

Tostones are at their absolute best right after the second fry, but leftovers can still be solid if you reheat them the right way.

Fridge: Store cooled tostones in an airtight container for up to 3 days.
Reheat (best): Bake on a sheet pan at 425°F for 6 to 10 minutes, flipping once, until crisp again.
Air fryer: 400°F for 3 to 6 minutes, shaking halfway through.
Avoid: The microwave. It makes them soft and sad.
Make-ahead option: Do the first fry up to 2 hours ahead, cool, and keep loosely covered at room temperature. Smash and do the second fry right before serving. If you need to hold them longer than that, refrigerate the first-fried pieces, then bring to room temp before smashing and frying.

Common Questions

Do I have to use green plantains?

For tostones, yes. You want green, firm plantains because they are starchy and hold their shape when smashed. Yellow or black plantains are sweeter and softer. Those are better for maduros (sweet fried plantains).

How do I peel a green plantain without losing my mind?

Trim both ends, then score the peel lengthwise in a few places (do not cut too deep). Use the tip of your knife or your thumb to pry the peel off. If it feels stubborn, that is normal. Green plantains do not peel like bananas.

What oil is best for frying tostones?

Use a neutral, high-heat oil like canola, vegetable, peanut, or avocado oil. You do not need a deep fryer. A skillet with about 1 inch of oil works great.

Why did my tostones turn out tough?

Tough tostones usually come from a too-short first fry (the center never softens, so the smash is fighting raw starch) or letting the smashed plantains sit out too long before the second fry and dry out. For the best texture, keep the first fry at a steady medium heat until the pieces are softened, then do the smash and second fry while they are still warm.

Can I bake tostones instead of frying?

You can, but the texture will be more crisp-tender than shatteringly crunchy. Brush smashed plantains with oil, bake at 450°F for 12 to 18 minutes, flipping once, until browned at the edges. If you want maximum crunch, frying wins.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet or Dutch oven (for frying)
Tongs or a slotted spoon
Paper towels and a cooling rack or plate
Small bowl (for the saltwater soak)
Measuring cup and spoons
Tostonera (plantain press) or a flat-bottomed glass and a small plate
Optional: instant-read thermometer (helpful for oil temp)

The first time I made tostones, I learned two things fast: green plantains do not peel politely, and the smash is the most satisfying part of the whole process. Now I make them when I want something snacky that still feels like real cooking. The kitchen gets a little chaotic, the edges get extra crisp, and someone always tries to steal “just one” straight off the paper towels. I let them. That is the rule.

Tostones

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Ingredients

Whole green plantains, a small bowl of kosher salt, and a bottle of neutral oil arranged on a clean kitchen counter with warm natural light

For the tostones

3 green plantains (very firm, green skin)
Neutral oil, for frying (enough for about 1 inch depth in your pan, typically 2 to 3 cups depending on the pan)
1 1/2 teaspoons kosher salt, divided
1 1/2 cups warm water
Optional: 1/4 teaspoon garlic powder

Quick garlic-lime dipping sauce (optional but recommended)

1/2 cup mayonnaise
2 tablespoons lime juice (about 1 lime)
2 cloves garlic, finely grated or minced
2 tablespoons water (to thin as needed)
1/4 teaspoon kosher salt, plus more to taste
Optional: pinch of cayenne or black pepper

Mojo-style dip (no mayo, optional)

3 tablespoons olive oil
2 tablespoons lime or orange juice
1 clove garlic, finely grated
Pinch of salt

Instructions

Hands peeling a scored green plantain over a wooden cutting board on a bright kitchen counter

Make the saltwater soak. In a medium bowl, stir together 1 1/2 cups warm water with 1 teaspoon kosher salt (and garlic powder if using). Set aside.
Peel and cut the plantains. Trim both ends. Score the peel lengthwise in 3 to 4 lines, then pry off the peel. Cut plantains into 1-inch-thick rounds.
Heat the oil for the first fry. Pour oil into a large skillet to about 1 inch deep. Heat over medium until shimmering. If you have a thermometer, aim for about 325°F.
First fry (soften). Fry plantain rounds in batches so you do not crowd the pan. Cook 3 to 4 minutes per side, until pale golden and softened. They should not be deeply browned yet.
Drain briefly. Transfer to a paper-towel-lined plate or a rack for about 1 minute.
Smash. Working one at a time, place a fried plantain round between a folded piece of parchment or a plastic bag. Press with a tostonera or the bottom of a glass until about 1/4 to 1/3 inch thick.
Soak. Dip each smashed plantain into the saltwater for 10 to 15 seconds. Let excess drip off well.
Quick safety note: Water near hot oil can splatter. Let the plantains drip for a moment (and blot lightly if needed) before they go back into the pan.
Second fry (crisp). Increase heat to medium-high (about 350°F). Fry the smashed plantains in batches for 1 1/2 to 2 1/2 minutes per side, until deeply golden and crisp around the edges.
Season and serve. Drain on fresh paper towels, then immediately sprinkle with the remaining 1/2 teaspoon kosher salt (or to taste). Serve hot.
Optional: make the garlic-lime sauce. Stir mayo, lime juice, garlic, salt, and cayenne (if using). Thin with water until dippable. Taste and adjust. This sauce disappears, so consider doubling.
Optional: make the mojo-style dip. Stir olive oil, citrus juice, garlic, and salt. Spoon over hot tostones or serve on the side.

Tips and Variations

A serving platter of crispy tostones with lime wedges and a small bowl of sauce on a family-style table setting

Slice thickness matters: 1-inch chunks are the sweet spot. Too thin and they shatter or dry out.
Keep the first fry gentle: If the oil is too hot, the outside browns before the inside softens, and smashing becomes a fight.
Saltwater helps: That quick dip seasons the tostones beyond the surface so they do not taste one-note.
Do not overcrowd: Crowding drops the oil temp fast, which leads to greasy tostones instead of crisp ones.
Flavor variations: Sprinkle hot tostones with tajín-style seasoning, smoked paprika, adobo seasoning, or a pinch of cumin and lime zest.
Cheesy moment: Top with a little crumbled queso fresco or cotija right before serving.
Loaded tostones: Add pulled pork, black beans, shredded chicken, or shrimp, then finish with pickled onions and cilantro.

Nutrition information is estimated.

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Tostones

Why It Works

Pairs Well With

Recommended

Patatas Bravas

Chipotle Guacamole

Mexican Salsa

Tomatillo Salsa

Storage Tips

Common Questions

Do I have to use green plantains?

How do I peel a green plantain without losing my mind?

What oil is best for frying tostones?

Why did my tostones turn out tough?

Can I bake tostones instead of frying?

Tostones

Ingredients

For the tostones

Quick garlic-lime dipping sauce (optional but recommended)

Mojo-style dip (no mayo, optional)

Instructions

Tips and Variations