Easy Tostones Recipe

Crispy, savory, salty, these homemade Tostones come together in just a few simple steps! These twice-fried plantains only require a handful of ingredients and make for the perfect golden crispy appetizer, side dish, or snack. A classic Latin staple, these come out delicious every time with this easy-to-follow recipe. These are great on their own or with basically anything. I LOVE them with a fresh garlicy mojo, which I'll show you how to whip up.

I'm so excited to share this recipe with you, tostones and their counterparts maduros are beyond easy to make and soooo very delicious. My godfather was Venezuelan and we were lucky enough to have many amazing Cuban and Caribean restaurants in Los Angeles so I've been munching away on these delicious plantain chips for quite a while. I hope everyone grabs some plantains and tries these out.

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[maralysc.o.]

So, usually maduros don't get soaked and they're cut diagonally. A really good trick for the tostones is on the second fry, dip them quickly on the salted water for even crispier edges. Plantains are life! 🇵🇷😂 Thanks for shining life on them!

[starlinerm.batistaarias]

As a Dominican (Dominican Republic country in the Caribbean) I am honored to see tostones made by you. Now, if I may, when we make the tostones we just peel the green skin off and run our knife through the plantains to take any part of the skin that might make it black or black spots, cut them as you did and fry them in es them we have a special tool made out of two flat pieces of metal connected in one end and in the opposite end a handle to sandwich sort of speak together a "toston" and make it as flat as you which and lastly you fry it again. The thinner (like the ones you made) the crunchier. I'll be happy to send you a tostones masher. Also you can make tostones "baskets" with a type of lime press and fill it with a garlicky shrimp and avocado mix that is to die for.

[katekramer]

I made maduros for the first time a couple weeks ago. I've only ever ordered them. I felt drunk with power eating the whole batch myself. SO GOOD. SO GREASY. SO SWEET.

[timmerrill]

My Cuban mother made both kinds all the time, but did not soak them. She'd cut the ripe ones (maduros) on a diagonal bias about 1/2 inch thick and just fry them. No smashing. The tostones she made much in the same way as you do. She would also take the green plantains, peel them, then slice them across the diameter on a mandolin, to make paper thin coin size chips. Fry them 2-3 minutes and they're ready. Drain and salt them when done, and to me, they are better than potato chips. They are also stay sturdy enough to stand up to most any dip. Being fast and easy to make as chips, keeps that green plantain crispy/crunchy, salty, and fried crave easy to satisfy.

[sallymrf]

Another great sauce for tostones is mayo-ketchup. Yes, it is a mayo and ketchup mix, but you also add smashed garlic, cilantro, and a bit of salt. Believe me, it will be great. Here in Puerto Rico we enjoy both mojo and mayo-ketchup.

[serratedcollie]

i didnt know that seeing someone baking would be this satisfactory and relaxing

[easybeautyspot]

You have to try a puertorican dish called Mofongo. It's mashed green plantain (fried) with garlic & pork cracklings (chicharrones) . We have it at almost every restaurant in PR. 🇵🇷🤤

[janetbautista]

Am from the Dominican Republic, plantain to us s like potatoes to Americans. I love both Maduro or green

[Natashaskitchen]

These tostones are mouth-watering 🤤. I'm so trying these 😋

[debbiegsyarnylove]

Fried plantains! I lived most of my life in south Florida! Brings back memories! Love Cuban food

[unknowndeoxys]

Mojo blew my mind when I made it for the first time. I haven't tried it with cilantro yet, but fresh garlic, salt, lime, and oil mashed together opened another flavor door for me. Of course amazing for tostones, but I'd dip almost anything in there, and probably use it for marinades 😍
So true when I nearly finished off my batch of tostones and mojo by myself lol. Definitely make a lot

[carolentringer]

Oh my gosh. This brings back memories of my childhood in Puerto Rico. Mom made these all the time. She used paper bags to set them on to drain. Covered them with another paper bag and used her hand to flatten them. Salted generously. Delicious!

[joyb]

I am glad you are incorporating Latino food in your channel.
I am from Panama and we called the green ones Patacones and the ripe one Tajadas maduras which are sliced.
One way I like to prepare the patacones after taking them out of the water is adding mince garlic and let them set for a minute or two then fry them. They’re taste much better. Yum 🤤

[mariafelix]

If you like Tostones, then, you WILL LOVE "Mofongo". Which are Tostones smashed with bits of fried pork meat. DELICIOUS 😋😋.

Tostones taken to ANOTHER LEVEL. 😋😋

[jadevaldez]

I was SOOO HAPPY to see this video! My parents are from Honduras 🇭🇳 and a typical Honduran plate includes rice, beans, and plantains! 😋

[savlb]

Would LOVE a rice and bean video!!! Have struggled to make authentic yummy rice and beans at home 🤤

[ivettesantana]

As a Puerto Rican who makes plantains you might want to try to use more oil to deep fry the plantain chunks rather than use so little oil. Do not let them get brown or they will taste burned and bitter. You are better off frying at a lower heat. I say this because I notice from your videos, you are a perfectionist.

[meereslicht]

¡Perfectos! The trick of soaking them first in salty water looks brilliant! Fish with tostones are truly a national institution here in Venezuela. They say there are no more contrasting flavors in nature than plantain and fish and we really love the combination of both :)

[johannyjordan]

In a region of panama . We use maduros (overly ripe plantain) to make a kind of jam, you cooked them with a bit of water, stick cinnamon, sugar and a bit of butter. And with that jam you make sweet empanadas. Baked. Omg sweetest thing. It's called plantain tart 😋 .
Loved your recipe . Thanks !

[Styledandorganized]

Plátano maduro is for fried plantains; cut diagonally and fried only once. Tostones have to be green. Both SO mouthwatering deliciously good! Gifts from above 🙌🏼🇻🇪