Crispy, Golden Tostones (twice-fried green plantains) are a must-try Latin snack or side dish! Made with just three simple ingredients, they’re easy to make, naturally allergy-friendly, and totally irresistible. Serve them hot and fresh with your favorite dipping sauce, and you’ll see why these crunchy fried plantains are always a family favorite.
Oriana’s Thoughts On The Recipe
Tostones—crispy, golden, and oh-so-delicious—are one of those comfort foods that instantly transport me back to my childhood. I grew up eating these crunchy bites of goodness, and to this day, they’re one of my all-time favorite treats. With just green plantains, oil, and a little salt, you can whip up a batch of tostones that are perfectly crispy on the outside and tender on the inside. They’re popular all across South America and the Caribbean, and once you taste them, you’ll understand why. Let’s make some tostones and bring a little tropical crunch to your kitchen!
What I Love About This Recipe
What Are Tostones?
Tostones are twice-fried green plantains that are crispy on the outside and tender on the inside. They’re a popular snack or side dish in many Latin American and Caribbean countries, including Puerto Rico, the Dominican Republic, Venezuela, and Cuba.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Green Plantains: These are the stars of the show! Make sure they’re firm and green (not yellow or spotted), as that’s what gives tostones their perfect starchy texture and crispiness. Ripe plantains won’t work the same way—they’ll turn out soft and sweet, more like maduros than tostones.
- Vegetable Oil: You’ll need a neutral oil for frying, such as canola, sunflower, or corn oil. It should have a high smoke point so your tostones can fry up golden and crisp without burning.
- Coarse Salt: A generous sprinkle of salt right after frying enhances flavor and adds that irresistible savory touch. Coarse salt sticks better and adds texture, but you can use regular salt if that’s what you have on hand.
Food Allergy Swaps
This recipe is naturally free from the top nine allergens: no dairy, eggs, wheat/gluten, soy, sesame, nuts, peanuts, fish, or shellfish. It’s a safe and simple option for those with food allergies or dietary restrictions. Just make sure your oil is processed in a facility that doesn’t handle allergens if you’re cooking for someone extremely sensitive.
Potential Recipe Challenges & Pro Tips
- Plantains are too ripe: If your plantains have started to turn yellow or have spots, they’ll be sweeter and softer, which isn’t ideal for tostones. Pro Tip: Always choose plantains that are completely green and firm to the touch. The greener, the better!
- Tostones aren’t crispy: This usually happens when the oil isn’t hot enough or if they’re not double-fried properly. Pro Tip: Make sure your oil is around 350–375ºF. Fry them once until light golden, flatten, then fry again until deep golden and crispy.
- Hard to peel plantains: Green plantains have a thick, sticky peel that doesn’t come off easily. Pro Tip: Cut off the ends, score the skin lengthwise (without cutting into the flesh), and then use your fingers or a spoon to help lift and peel off the skin.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Peel and Slice
Cut off both ends of the plantain. Use a knife to make a few shallow cuts along the length of the plantain—just deep enough to cut through the skin, not the fruit. Peel the skin off in strips; if it’s hard to remove, slide a spoon under the skin to help lift it. Once peeled, cut the plantain into slices about 2 inches thick.
Step 2 – First Fry
Warm up the oil in a skillet to about 325º F. Once it’s hot, add the plantain slices and fry them for 3 to 5 minutes, turning them once. You want them lightly browned and a little soft. Take them out and let them drain on paper towels.
Step 3 – Smash
Place the fried plantains on a cutting board. Use a plantain press or the back of a small plate or cup to gently smash each slice until it’s about half as thick as before. Don’t worry if they crack a bit—that’s normal!
Step 4 – Fry Again
Heat the oil back up until it’s really hot again. Fry the flattened plantain rounds for about 2 minutes on each side, until they turn a deep golden color and get crispy. Take them out and drain on paper towels to soak up the extra oil. Sprinkle the crispy tostones with coarse salt. You can enjoy them plain or add your favorite toppings—either way, they’re delicious!
Extra Recipe Tips For Success
- Fry in small batches to avoid overcrowding the pan and dropping the oil temperature.
- Use the bottom of a cup, a tostonera, or even a plate to gently flatten the plantains after the first fry.
- For extra flavor, try soaking the flattened plantains in salted garlic water before the second fry.
How Do You Make Garlic Water for Tostones?
To make garlic water for tostones, mix 1 cup of warm water, 2–3 minced garlic cloves, and ½ teaspoon of salt in a small bowl. Let it sit for about 5–10 minutes so the flavors blend. Dip the tostones in the garlic water right after smashing them, then fry them for the second time until crispy.
Variations & Additions
- Garlic-Lovers’ Tostones: Soak the plantains briefly in warm garlic salt water between fries for an extra punch of flavor.
- Cheesy Tostones: Top with crumbled white cheese, like queso fresco or feta.
- Loaded Tostones: Add shredded meat, avocado slices, black beans, or a drizzle of your favorite sauce for a hearty appetizer. My favorite is Venezuelan Garlic Sauce (Salsa de Ajo Venezolana).
Serving Suggestions
Tostones are delicious served hot and fresh! I love pairing them with coleslaw and pink sauce, or serving them alongside grilled chicken, shredded beef, or even fish. They also make a fun and tasty appetizer—just keep them bite-sized and let everyone build their own with different toppings.
Tostones Toppings Ideas:
- Coleslaw, pink sauce (mix equal parts of mayo and ketchup), and avocado.
- Instant Pot Venezuelan Shredded Beef and cheddar cheese.
- Ground beef and guasacaca.
- Pink sauce (mix equal parts of mayo and ketchup) and queso fresco.
- Spicy Pork Carnitas and sliced avocado.
Storage and Freezing Instructions
Store: Keep leftover tostones in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or air fryer to restore crispiness—avoid using the microwave, as it can make them soggy.
Freeze: After the first fry and flattening step, let them cool completely. Freeze on a baking sheet, then transfer to a freezer bag or container. When ready to enjoy, fry straight from frozen for the second fry.
Frequently Asked Questions
Delicious Sauces for Tostones You Need to Try!
Recipe Card
How to Make Tostones
Equipment
Important
• For best results, I highly recommend using a kitchen scale to measure the ingredients.
Ingredients
- 2 large green plantains
- 2 -3 cups vegetable oil for frying, (or enough oil so it’s about 1 inch deep in your pan)
- 1/4 – 1/2 teaspoon coarse salt
Instructions
Preheat the Oil:
- Heat enough oil in a medium skillet or frying pan so it’s about 1 inch deep. Warm it to 325º F (165º C); I recommend using a frying thermometer to control the temperature.
Peel and Slice:
- Cut off both ends of the plantain. Make a few shallow cuts along the length—just deep enough to cut through the skin, not the fruit. Peel off the skin in strips; if it’s tough, slide a spoon under it to help. Once peeled, cut the plantain into slices about 2 inches thick.Note: More detailed step-by-step photos in the post above.
First Fry:
- Once the oil is hot, add the plantain slices in a single layer (don’t overcrowd the pan; work in batches if needed). Fry for 3 to 5 minutes, turning once, until lightly browned and slightly soft. Remove and drain on paper towels.
Smash:
- Place the fried plantains on a cutting board and smash them into flat rounds about half their original thickness. Use a plantain press or the back of a small plate or cup to press down. Pro Tip: Lightly spray the plate in water or oil to keep the plantains from sticking.Note: More detailed step-by-step photos in the post above.
Fry Again:
- Increase the oil temperature to 350º F (180º C). When the oil is hot, fry the smashed rounds for about 2 minutes, or until deep golden and crispy on both sides. Remove and drain on paper towels. Sprinkle with coarse salt and serve hot with your favorite sauce or toppings—garlic mojo, guasacaca, or mayo-ketchup are delicious options!
Air-Fryer(Optional Method):
- Preheat – Preheat your air fryer to 380º F (193º C) for 3–5 minutes.Peel & Slice – Peel the plantains and cut them into slices about 2 inches thick.First Air Fry – Lightly brush or spray the slices with oil and place them in a single layer in the basket. Air fry for 6–8 minutes, flipping halfway through, until they are soft and lightly golden.Smash – Remove and smash each slice into flat rounds (about half their thickness). (Pro Tip: Lightly grease the bottom of a cup or plate to prevent sticking.)Second Air Fry – Preheat your air fryer to 400° F (200º C). Brush or spray both sides of the smashed plantains with oil. Return them to the basket and air fry for 5–7 minutes, flipping halfway, until golden brown and crispy.Serve – Sprinkle with salt and enjoy hot with your favorite dipping sauce.
- Plantains are too ripe: If your plantains have started to turn yellow or have spots, they’ll be sweeter and softer, which isn’t ideal for tostones. Pro Tip: Always choose plantains that are completely green and firm to the touch. The greener, the better!
- Tostones aren’t crispy: This usually happens when the oil isn’t hot enough or if they’re not double-fried properly. Pro Tip: Make sure your oil is around 350–375ºF. Fry them once until light golden, flatten, then fry again until deep golden and crispy.
- Hard to peel plantains: Green plantains have a thick, sticky peel that doesn’t come off easily. Pro Tip: Cut off the ends, score the skin lengthwise (without cutting into the flesh), and then use your fingers or a spoon to help lift and peel off the skin.
- Fry in small batches to avoid overcrowding the pan and dropping the oil temperature.
- Use the bottom of a cup, a tostonera, or even a plate to gently flatten the plantains after the first fry.
- For extra flavor, try soaking the flattened plantains in salted garlic water before the second fry.
- Garlic-Lovers’ Tostones: Soak the plantains briefly in warm garlic salt water between fries for an extra punch of flavor.
- Cheesy Tostones: Top with crumbled white cheese, like queso fresco or feta.
- Loaded Tostones: Add shredded meat, avocado slices, black beans, or a drizzle of your favorite sauce for a hearty appetizer. My favorite is Venezuelan Garlic Sauce (Salsa de Ajo Venezolana).
- Coleslaw, pink sauce (mix equal parts of mayo and ketchup), and avocado.
- Instant Pot Venezuelan Shredded Beef and cheddar cheese.
- Ground beef and guasacaca.
- Pink sauce (mix equal parts of mayo and ketchup) and queso fresco.
- Spicy Pork Carnitas and sliced avocado.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
This recipe was originally shared in June 2019. The photos and content were refreshed in July 2025, but the recipe itself remains unchanged.
This is from someone who thought plantains grew cotton:
Your directions are clear, the dish is delicious, (and strictly as an objective observation) you are beautiful.
Thank you for the recipe.
Hello Bruce! That might be the sweetest comment I’ve ever gotten — thank you on all counts! So happy the recipe worked out for you. Welcome to the wonderful world of plantains! 🧡
good afternoon oriana,
thank you. a gluten free empanada. yours have flour i shall use gf flour
i had some at arepa last night and yours looks the same. they were totally delish.
i went on line to find a recipe and your pictures looks just like what i had last night.
so i shall try your recipe. i have already signed up for your blog. thank you.
Hello Amma! I am glad you found my blog. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Hey I tried searching the avocados from Mexico recipe for the spicy slaw and couldn’t find it :(. I’d love to see your take on it if you have a recipe!
Hello Steve!
Spicy Coleslaw:
2 cups shredded green cabbage
1 1/2 cups shredded red cabbage
1/2 cup shredded carrot
½ cup Greek yogurt
¼ cup mayonnaise
2 tablespoons honey
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon of dried dill
4 – 6 dashes hot sauce, or to taste
Salt and pepper to taste
In a large bowl, combine the green cabbage, red cabbage, and carrots.
In another bowl, whisk together the yogurt, mayonnaise, honey, mustard, vinegar, dill, and hot sauce. Season with salt and pepper, to taste.
Pour mixture over cabbage and stir using until well combined. Cover and place in the refrigerator until tostones are ready.
Hope you love it!
Hi Oriana, My Sister-in-law is from Panama and she makes wonderful Patacones (sp?) which are very similar but made more into a cup. They are so yummy. I love the simple presentation of your tostones. Thanks for a great recipe and such beautiful photography. It was a pleasure reading your post. -Kim
Hello Kim! I’m so glad you are here ☺. Depending of the country they can be called patacones or tostones, but it’s the same. A few weeks ago I bought the kitchen gadget to make them into cups so I will be trying that soon. I totally agree with you … They are delicious!! Thank you so much for stopping by.