Tostones: Twice-Fried Green Plantain Chips Recipe

Tostones: Twice-Fried Green Plantain Chips Recipe

The Spruce / Julia Hartbeck

Prep: 5 mins
Cook: 6 mins
Total: 11 mins
Servings: 2 to 4 servings

Plantains can be prepared in several different ways, but this recipe for tostones is one of the quickest and easiest methods. It’s a good recipe for beginners who are trying their hands at cooking plantains for the first time, so even if you've never laid eyes on a plantain before, you can give it an almost fail-safe try. 

Plantains are a staple of the Latin Caribbean diet. Part of the banana family, they're very popular in West Africa as well. They're starchier and firmer than bananas and they contain less sugar. They take a long time to ripen and aren't really edible raw until the skin has turned nearly black. They're most often used and cooked in recipes for this reason. 

“This is an easy and quick snack we all enjoyed. Make sure you salt the tostones as soon as they come out of the hot oil the second time. They’re perfect as is, with the garlic dipping sauce or even guacamole.” —Carrie Parente

Tostones: Twice-Fried Green Plantain Chips Tester Image
A Note From Our Recipe Tester

Ingredients

  • 2 green plantains
  • Oil, for frying
  • Salt, to taste

Steps to Make It

  1. Gather the ingredients.

    Tostones: Twice-Fried Green Plantain Chips Recipe ingredients

    The Spruce / Julia Hartbeck

  2. Fill a heavy bottom pot with 1 1/2 to 2 inches of oil and heat the oil to 375 F.

    pot with oil

    The Spruce / Julia Hartbeck

  3. Cut the ends from each plantain and peel the them while the oil is heating.

    Cut the ends from each plantain and peel the fruits

    The Spruce / Julia Hartbeck

  4. Cut the plantains into 3/4-inch slices.

    Cut the plantains

    The Spruce / Julia Hartbeck

  5. Fry the slices in the hot oil for 3 minutes or until they turn a light golden color and they're semi-soft.

    fry the plantains in a pot of oil

    The Spruce / Julia Hartbeck

  6. Remove the plantain slices with a slotted spoon and drain them on paper towels.

    fried plantains on a paper towel lined plate

    The Spruce / Julia Hartbeck

  7. When the plantain slices are cool enough to handle, about 1 minute, smash them into flat rounds.

    smash the plantain pieces

    The Spruce / Julia Hartbeck

  8. Fry the rounds in the hot oil again for 3 minutes until they turn crisp and golden brown.

    smashed plantains frying in a pot with oil

    The Spruce / Julia Hartbeck

  9. Remove the tostones with a slotted spoon and drain on paper towels. Salt to taste.

    Tostones: Twice-Fried Green Plantain Chips Recipe on a paper towel line plate

    The Spruce / Julia Hartbeck

Tips

  • Use green plantains for this recipe, which are still unripe, but you can use yellow ones in a pinch as long as they're not too yellow—look for a slight yellow tint. Plantains are just on the verge of ripe when they turn this color. The only hard and fast rule is that you should not use ripe plantains to make tostones. 
  • It's important to maintain the oil’s temperature. Food added to hot oil tends to cool it down slightly. You can fry the plantain slices in batches to ensure that the temperature stays at 375 F, letting the oil reheat between batches. This also helps avoid crowding the plantains and ensures that they'll cook evenly throughout. 
  • You can easily flatten the plantain slices after they're first fried by simply placing a plate on top of them and pressing down, or do the same with a large serving spoon. 
  • You can serve the tostones as a side dish immediately while they’re still warm or as a snack with a garlic dipping sauce.