Crispy Tostones
Tostones are green plantain slices fried twice until crispy, then spritzed with a lime and salt water mixture between fries to lock in crunch and savory flavor.
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Tostones are green plantain slices fried twice until crispy, then spritzed with a lime and salt water mixture between fries to lock in crunch and savory flavor.
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Prices vary by store
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Cut the ends off the green plantains. Score the peel lengthwise with a knife and peel it off.
Slice the peeled plantains into 1-inch thick rounds.
Pour the vegetable oil into a large, cold skillet. Place the plantain slices in a single layer in the cold oil.
Turn the heat to medium and fry the plantains for about 4 minutes on each side, until lightly golden and par-cooked.
Remove the plantains from the oil and drain them on a paper towel-lined baking sheet.
In a spray bottle, combine the water, kosher salt, and fresh lime juice. Shake well to dissolve the salt.
Place a par-fried plantain slice between two pieces of parchment paper and use a heavy object (like a pot or a press) to smash it to about 1/4-inch thickness. Repeat with all slices.
Arrange the smashed plantains on a baking sheet and spray them generously on both sides with the lime-salt water. Let them rest for 15 minutes.
Reheat the oil to 350°F. Carefully place the smashed plantains back into the hot oil for their second fry.
Fry for 3-4 minutes, until deep golden brown and very crispy.
Remove the tostones from the oil, drain on paper towels, and immediately sprinkle with flaky sea salt.
Serve hot, with salsa verde for dipping if desired.
Store cooled tostones in an airtight container at room temperature for up to 2 days; reheat in a 375°F oven for 3–5 minutes to restore crispness.
tostonera (plantain press) or flat-bottomed glass · instant-read thermometer (for oil temperature)
Tostones use green (unripe) plantains and are fried twice for crispness; maduros use yellow or black (ripe) plantains and are fried once until soft and slightly sweet.
The lime and salt spray seasons the plantains and helps the exterior re-crisp during the second fry, creating a crunchier texture.
Yes. After the second fry, let them cool on paper towels. Reheat in a 375°F oven for 3–5 minutes to restore crispness.
After the first fry, use a tostonera (wooden press), the flat side of a knife, or the bottom of a glass to press each slice to about ¼-inch thick, then fry again.
Use 350°F for both fries. If oil is too cool, plantains absorb oil and become greasy; too hot, they brown before softening inside.
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