Tostones Recipe -
Tostones Recipe
  • READY IN 22 mins


Recipe by  

"Fried plantains are cut into chips for another fantastic little appetizer from Puerto Rico. Tostones may be served with ketchup (kid's favorite) or with garlic in olive oil."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    12 mins

    22 mins


  1. Heat the oil in a large skillet over medium heat. Add the plantain slices and fry until they soften, 5 to 10 minutes. Remove from the oil and drain on paper towels.
  2. Use a tostonera (a press) to slightly mash each piece until it is about 1/2 inch thick. If you do not have a tostonera, use a mallet or place the pieces between a folded paper bag and press down with a saucer. Press all of the pieces before going onto the next step.
  3. Return the pieces to the hot skillet and fry until crispy, about 3 minutes per side. Drain on paper towels and season with garlic powder and salt while still warm.
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Reviews More Reviews

Sep 29, 2009

This is very similar to the steps I take to make my own tostones, even though my family is Cuban. I believe the steps do need a little tweaking because as is I think you could burn the tostones. Ok, if your tostones are not fully submerged in oil, fry for 2-3 minutes on one side then flip to submerge the other half. You can also use a Fry Daddy and have it all submerged for 3 minutes. ONCE THEY COOL OFF, THEN you mash them with something with a flat bottom. A mug or a cup will do nicely. Make sure they're cool or it might come out mushy. I hate to go against tradition but my tostonera is going to waste because it provides a sideways mashing ability and the tostones come out lopsided. For tostones, also make sure your plaintain is green. If its got more yellow than green, it might be too soft for this and is best to be held off for platanos maduros once they darken. Lastly, I know this may sound weird however, I'd say skip the garlic powder and go with real minced garlic from a jar. Pour it on the tostones with some juice. Yes, its raw but the plantain kills its pungency and all you taste is yummy goodness. Salt to taste (light sprinkle will do) and you've got a wonderful side dish on your hands!

Feb 23, 2010

You can also use the bottom of a can (like a can of beans, or corn) to smash the tostones. Do not let them get brown. Tostones should look golden in color not brown. I like to sprinkle garlic salt on them as soon as they come out of the oil. Another fabulous but easy dipping sauce for tostones is mayoketchup. Mayo and Ketchup on a 1:1 ratio (equal amounts), one clove of garlic pressed for each 1/4-1/2 cup of mix, stir, refrigerate about 30 minutes to let flavors come together... VOILA!


12 Ratings

Aug 27, 2010

Also be sure to add Adobo! It adds a great flavor.

Sep 29, 2010

A.Maz.Ing! Made these tostones alongside grilled Jerk chicken and coconut rice, and it brought a little beachy-flair to our dinner table on an otherwise rainy night in Georgia. I followed the recipe, except I used 2 plantains to 1/4 c. veg oil. I smooshed them b/t pieces of wax paper, using a coffee cup. Sprinkled them w/ Adobo w/ Pepper, and these savory treats were gobbled off our plates in record time.

Nov 13, 2007

Very simple, yet tasty. Tastes much better homemade than the platanos in the bag! My inlaws from Honduras also make tostones...thanks for the reminder to make some soon!

Jun 23, 2011

SOOOO GOOD. 10x better than french fries!!

Feb 14, 2011

instead of a tostonera or can, I use the plantain skin to smash them. When removing the skin, make one long incision and remove plantain, then, after initial fry, put the piece back in the skin & smash.

Jul 06, 2010

these were very good, served with a roasted veggie and tomatillo salsa.


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  • Calories
  • 88 kcal
  • 4%
  • Carbohydrates
  • 21.5 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.9 g
  • 1%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 0.9 g
  • 2%
  • Sodium
  • 51 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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