Crispy Puerto Rican Tostones: A Caribbean Plantain Delight
Puerto Rican Tostones (Fried Plantains)
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Tostones bring the taste of Puerto Rico to your table with twice-fried, crispy green plantain slices seasoned simply with salt for a mouthwatering Caribbean appetizer or side dish.
Prep Time: | Cook Time: | Total Time:
Servings: 2 servings
Category: Dinner, Appetizer, Side Dish | Cuisine: Puerto Rican
Ingredients for Crispy Tostones
- 1 green plantain, peeled and sliced into 1-inch rounds
- Vegetable oil (for frying)
- Salt, to taste
Instructions to Make Authentic Tostones
- Slice & Boil: Trim both ends of the plantain. Slice into 1-inch thick rounds and boil in lightly salted water until just tender (about 5 minutes). Removes starch for extra crunch.
- First Fry: Heat oil in a heavy skillet or fryer to 350°F (175°C). Fry plantain rounds until pale golden, about 3 minutes per side. Drain on paper towels.
- Smash: Place each fried round between sheets of parchment or inside a plastic bag. Gently press with a flat spatula or plate until about ½-inch thick.
- Second Fry: Return flattened rounds to hot oil and fry until deep golden and super crispy (about 2 minutes per side). Drain again on paper towels.
- Season & Serve: Immediately sprinkle with salt. Serve hot with garlic mojo, chimichurri, or your favorite dipping sauce.
Why Tostones Are a Crowd-Pleasing Side Dish
- Twice-fried technique for ultimate crunch
- Perfectly golden and savory
- Versatile: pairs with meats, seafood, or dips
Chef’s Tip
Pro Tip: Use firm green plantains—not ripe yellow ones—to ensure your tostones stay crispy and hold their shape during frying.
Whether you’re hosting a party or craving a crunchy snack, these Puerto Rican tostones are sure to be a hit on any table. Enjoy crafting these irresistible Caribbean bites!
Puerto Rican Tostones (Fried Plantains)
Tostones are twice-fried crispy slices of green plantain lightly seasoned with salt for a delicious Caribbean-style appetizer or side dish.
Ingredients
Method
- Slice and boil: Trim the plantain ends and cut into 1-inch rounds. Boil in salted water until just tender, about 5 minutes.
- First fry: Heat oil to 350°F (175°C). Fry rounds until pale golden, about 3 minutes per side; drain.
- Smash: Place rounds between parchment paper and press into ½-inch thick disks.
- Second fry: Return to hot oil and fry until golden and crispy, about 2 minutes per side; drain.
- Season & serve: Sprinkle with salt and serve hot with your favorite dip.
