Tostones are made by frying slices of green plantains twice. They’re a very delicious alternative to potato chips. They are popular in Puerto Rico, The Dominican Republic, cuba and many other countries. Since tostones are made from unripe plantains they will not be sweet like the other plantain recipe I showed you all how to make a few weeks ago. Instead they will be savory and very addicting. You’re going to love this tostones recipe!
Many people like to serve a garlic dipping sauce along with their tostones. I haven’t made one yet but it does sound good. We usually just serve ours well salted like a potato chip and it’s really good.
Tostones Recipe Steps
I forgot to take photos of every step but it’s really simple so you won’t even need them 🙂
First thing is peeling the plantain. This can be kind of tricky. I cut the ends off and then make a slit down the length of the plantain. Then very carefully I pry the peel away from the plantain. If you’re not careful you can end up hurting the inside of your fingernails. After peeling cut the plantain into small pieces as shown below.
Next we fry the plantain slices for about a minute or on each side. This will help soften up the plantain slices so that we can then flatten them in the next step. I use a bowl to flatten the slices and it works great!
Some people actually use a tostonera for this. I think that’s a waste of money when the bowl gets the job done. Just look what do you think?
After flattening the tostones they are returned to the frying pan and fried on both sides. Frying twice is what makes them so good. They become crisp on the outside yet soft on the inside. After frying I drain them on paper towels and season with salt immediately.
Tostones are a tasty snack alternative to potato chips.
- 2 green plantains peeled and sliced
- 1/3 -1/2 cup of vegetable oil
- salt to taste
Heat cast iron skillet over medium heat and add oil.
Once oil is hot add the plantains but don't crowd the pan.
Fry for a bout a minute on each side.
Transfer to a paper towel lined baking sheet and flatten each slice with a bowl.
Return slices to frying pan and continue frying on each side until browned and crisp.
Drain on paper towel lined plate and season with salt.
Repeat process with the remaining plantain slices.