Tostones (Fried Plantains)

Tostones (Fried Plantains)

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"A Puerto Rican side, usually served with rice and beans in our family."
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35 m servings 175 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 175 kcal
  • 9%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 28.7g
  • 9%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 197 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Heat the oil in a heavy skillet over medium heat. Place a few plantain slices in the oil, and cook until lightly golden in color, about three minutes. Drain on paper towels. Repeat with the remaining slices.
  2. While the plantain slices are still warm, place them one at a time between two sheets of wax paper, and flatten by hand to 1/4 inch thick. Return flattened slices to the skillet, and continue frying until golden brown. Drain on paper towels, and season with salt and garlic powder.


  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.


  1. 117 Ratings

Most helpful positive review

As a Latina I need to clarify for everyone the types of fried plaintains because a lot of people are getting it all confused. There's TOSTONES which you fry using green plaintains. Cut them stai...

Most helpful critical review

These are ok like like this, however, My family is puerto rican and I have grown up on these when made with overly ripe plantains. This gives them a sweet instead of bland taste. I don't season ...

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As a Latina I need to clarify for everyone the types of fried plaintains because a lot of people are getting it all confused. There's TOSTONES which you fry using green plaintains. Cut them stai...

I used green plantains & butter vs. oil. They turned out perfect! Also, I had no wax paper, so I just pressed each slice between 2 plates to smash them. Sprinkled with course salt. Mixed tog...

I made these tonight, they came out perfectly fine. I must warn the first timers that tostones are not sweet they are rather BLAND and need a good sauce to jazz them up. It is a good recipe if y...

This is exactly how I make mine with a few exceptions. Just for safety reasons, I would not dip the tostone in water then return to oil, can cause severe grease splattering. Also, I mince fresh ...

Just remember... for tostones plantains need to be very green.

These are delicious. I served them with a dinner of veggie burritos and black beans with home made guacamole. I had read elsewhere that soaking the incredibly starchy, sticky rounds in water fi...

I really just wanted to find out the calorie count for this but then read the other ratings. I am puerto rican and this is a part of just about every meal so naturally I find them deicious. So...

These were outstanding! Soooo delicious!! My husband helped make these (he's a Tostone expert). We topped them with the garlic powder and coarse sea salt. Served them with Brazilian Chicken ...

these taste just like the ones I had at cuban restaurant. I served these with the mojo marinade for "grilled mojo chicken with asparagus" on this site. The mojo makes a great dipping sauce.

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