Ingredients
Ingredients
- 3 large green plantains
- ⅓ cup vegetable oil (canola, grapeseed, avocado, or peanut oil)
- Kosher salt or sea salt flakes, to taste
Instructions
- Slice the Plantains: Cut off the ends of each plantain and discard. Slit the peel lengthwise using the tip of a paring knife, then cut each plantain in half. Loosen the peel edges with your thumb or a spoon and remove it completely.
- Cut into Pieces: Slice the peeled plantains at an angle into 1 to 1 ½-inch thick pieces.
- First Fry: Heat the vegetable oil in a large skillet over medium heat. Add plantain slices in batches, frying for about 1 minute per side until they soften and develop some color.
- Press the Plantains: Remove plantains from the skillet and gently press each piece using a tostonera press or a flat-bottomed ramekin/glass until they are about 1/4 inch thick.
- Second Fry: Return the flattened plantains to the hot skillet and fry for about 2 minutes per side until crispy and golden.
- Drain and Season: Transfer the tostones onto a cooling rack or paper towel-lined plate and sprinkle generously with kosher or sea salt while still hot.
- Serve: Serve the tostones immediately for best crispiness and flavor.
Notes
- Use firm green plantains for the best texture; ripe plantains will be too soft.
- Pressing the plantains thinly is key to achieving a crispy texture.
- You can use any neutral oil with a high smoke point for frying.
- If you don’t have a tostonera, a flat-bottomed glass or ramekin works well.
- Serve tostones with a dipping sauce such as garlic mojo or ketchup if desired.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Snack
- Method: Frying
- Cuisine: Latin American, Caribbean
