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This easy Tostones Recipe turns green plantains into crispy, crunchy golden bites! They’re fried twice for that irresistible crunch, hit with salt, pepper, and a little garlic powder while they’re still hot, then served with a quick mayo ketchup sauce for dipping. One bite, one loud crunch, and suddenly the whole plate is gone!
Tostones are proof that you really don’t need a long ingredient list to make something GOOD. Green plantains get fried once to soften them, smashed nice and flat, then sent right back into the oil until the edges are golden and crispy.
The first time I had tostones, they were topped with pan-seared shrimp and pineapple pico de gallo. Needless to say, I was immediately hooked. Sometimes I get creative with toppings, like mango habanero salsa or guacamole, but most days, a hot batch and a bowl of mayo ketchup are all I need.
As soon as I hear that crunch on the first bite, it’s over. I could easily eat my weight in tostones and not even blink. 😂
Table of contents
Key Ingredients
See the recipe card below for the full ingredient amounts and instructions.
- Green Plantains: Make sure you’re using green, unripe plantains. At the grocery store, I look for plantains that feel very firm and have mostly green peels. A few dark marks are fine, but I avoid plantains with large yellow areas. Yellow or very ripe plantains are sweeter and softer, making them better suited for sweet fried plantains called maduros.
- Vegetable Oil: You’ll need enough oil for shallow frying. Use a neutral oil with a high smoke point, such as vegetable, canola, avocado, or peanut oil.
- Seasonings: I keep it simple with salt, black pepper, and garlic powder. The garlic powder is optional, but I love the extra savory flavor it gives the plantains.
- Mayo Ketchup Sauce. This sauce couldn’t be easier: equal parts mayonnaise and ketchup. That’s it! Creamy, tangy, slightly sweet, and SO good with hot crispy tostones. I also love serving this sauce with my Southern fried green tomatoes and salmon croquettes. It tastes a little like a simplified comeback sauce.
How To Make Tostones
Peel and Cut the Plantains. Cut off both ends, then make a shallow slit lengthwise down each plantain. Britney’s Tip: Green plantains can be stubborn to peel. Use the edge of a spoon to help loosen the skin if needed.
Remove the peel and cut into 1-inch pieces.
Fry the plantains for the first time. Heat 1 inch of oil to 350°F. Fry the plantains for 3-4 minutes, turning occasionally, until lightly golden and tender. Transfer to a paper towel-lined plate.
Remove plantains from the oil and smash. While still warm, place each piece between parchment paper and flatten to about ¼-½ inch thick using a glass, measuring cup, or tostonera.
How Do You Get Tostones Extra Crispy?
The biggest secret is the second fry.
The first fry cooks and softens the plantain. Smashing it creates more surface area, and the second fry crisps all of that exposed plantain until you get those beautifully crunchy edges.
I also don’t smash mine paper-thin. Leaving them around ¼-½ inch thick gives you the best of both worlds: lots of crispy surface area with just enough tender plantain in the center.
Pro Tip: Let the oil return to 350°F before beginning the second fry.
Fry for the second time. Return the smashed plantains to the oil and fry for 2-3 minutes, flipping once, until golden and crispy. Season immediately with salt, pepper, and garlic powder, then serve with mayo ketchup.
Make mayo ketchup and serve. Mix together mayo and ketchup in a bowl and serve.
Britney’s Expert Tips
- Use GREEN plantains. This is the big one. Yellow plantains contain more sugar and won’t give you the same savory, starchy texture.
- Don’t slice the plantains too thin before the first fry. Starting with 1-inch pieces gives you enough plantain to flatten each one to about ¼–½ inch thick after the first fry.
- Smash them while they’re warm. Once the first-fried plantains cool completely, they’re harder to flatten without cracking.
- Keep an eye on your oil temperature. If the oil isn’t hot enough, the plantains can absorb excess oil. If it’s too hot, they’ll brown before the centers soften.
- Don’t overcrowd the pan. Fry in batches so the oil temperature doesn’t drop too quickly.
- Season them immediately. Salt sticks much better when the tostones are fresh from the fryer.
What To Serve With Tostones
A hot plate of tostones with mayo ketchup is perfectly capable of being the whole event but are great as snack, appetizer, or side dish and go especially well with hearty, saucy meals.
They’re delicious alongside roasted or grilled chicken, grilled skirt steak, pan seared shrimp, beans and rice, pulled pork, or piled high alongside a garlic butter seafood boil.
Storing and Reheating
Tostones are best served immediately after frying while they’re at peak crispiness. If you have leftovers, store them in an airtight container in the refrigerator for up to 2-3 days.
For the best texture, reheat them in an air fryer or oven at 375°F until hot and crispy again. I don’t recommend microwaving them unless crispy tostones suddenly aren’t the goal anymore. 😂
Tostones Recipe FAQs
Plantains are the actual fruit. Tostones are a dish made from green plantains that have been sliced, fried, smashed, and fried a second time.
Tostones are primarily savory because they’re made with green, unripe plantains. As plantains ripen and turn yellow or black, their starches convert to sugars and they become much sweeter.
You definitely don’t need special equipment. Place the plantain between pieces of parchment paper and press it with the flat bottom of a glass, measuring cup, plate, or small skillet.
They may not have cooked long enough during the first fry. The centers should be softened before you try to smash them. They can also break if they’ve cooled too much before smashing or if you press them excessively thin.
Usually, this comes down to oil temperature or overcrowding the pan. Make sure your oil is hot before each batch and leave enough space between the plantains so the temperature doesn’t drop dramatically.
For the best texture, do most of the prep ahead but save the second fry until you’re ready to serve. Fry the plantain pieces once, smash them, then keep them covered until you’re ready to finish frying. The final fry is what gives tostones their signature crispiness.
More Crispy Fried Recipes
Main Course
Cheesy Gordita Crunch
Appetizers
Southern Fried Green Tomatoes Recipe
Main Course
Fried Buffalo Shrimp
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Easy Tostones Recipe with Mayo Ketchup
Equipment
- Tostonera (optional)
- Sharp Knife
Ingredients
- 3 Green Plantains
- Garlic Powder
- Kosher Salt
- Black Pepper
- Vegetable Oil, (for frying)
- 1/2 cup Ketchup
- 1/2 cup Mayo
Instructions
- Cut off both ends of each plantain. Make a shallow slit lengthwise through the peel without cutting deeply into the flesh. Slide your thumb or the edge of a spoon beneath the peel to loosen and remove it. Cut each plantain crosswise into 1-inch-thick pieces. 3 Green Plantains
- Pour about 1 inch of vegetable oil into a large, heavy-bottomed skillet. Heat over medium heat until the oil reaches 350°F. Line a plate with paper towels and set it nearby. Vegetable Oil
- Carefully add the plantain pieces to the hot oil in a single layer, leaving space between them. Fry for 3–4 minutes, turning occasionally, until they’re lightly golden and tender enough to pierce with a fork. They should be softened but not deeply browned. Transfer them to the paper towel-lined plate.
- Working while the plantains are still warm, use a tostonera OR place a small piece of parchment paper on the bottom of a measuring up (this prevents the plantains from sticking to the cup) and press down firmly until the plantain is approximately ¼–½ inch thick. The edges may crack slightly, but the pieces should remain intact. (this is what you want!)
- Allow the oil to return to 350°F. Carefully fry the smashed plantains to the skillet in batches. Fry for 2–3 minutes, flipping once, until both sides are golden brown and the edges look crisp. Avoid overcrowding the skillet so the oil stays hot.
- Transfer the hot tostones to a clean paper towel-lined plate or wire rack. Immediately season both sides with salt, black pepper, and garlic powder so the seasoning sticks to the hot surface. Kosher Salt Black Pepper Garlic Powder
- Stir equal parts mayonnaise and ketchup together in a small bowl until completely combined and smooth. 1/2 cup Ketchup 1/2 cup Mayo
Notes
- Use GREEN plantains. This is the big one. Yellow plantains contain more sugar and won’t give you the same savory, starchy texture.
- Don’t slice the plantains too thin before the first fry. Starting with 1-inch pieces gives you enough plantain to flatten each one to about ¼–½ inch thick after the first fry.
- Smash them while they’re warm. Once the first-fried plantains cool completely, they’re harder to flatten without cracking.
- Keep an eye on your oil temperature. If the oil isn’t hot enough, the plantains can absorb excess oil. If it’s too hot, they’ll brown before the centers soften.
- Don’t overcrowd the pan. Fry in batches so the oil temperature doesn’t drop too quickly.
- Season them immediately. Salt sticks much better when the tostones are fresh from the fryer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
