Tostones are twice-fried green plantain slices, a popular side dish in Latin American and Caribbean cuisine, easy to make at home and always delicious.

Tostones Recipe (How to Make Tostones)
Have you ever tried Tostones? You're in for a wonderful treat, my friends.
I first tried tostones at a little Cuban place in southern Florida. It was a tiny place, but they had the best ropa vieja and a great view. They always served a big basket of tostones with every dish.
I fell in love with them and just had to learn how to make homemade tostones. They're a great alternative to your typical french fries, and very easy to make.
What Are Tostones?
Tostones are flattened and fried green plantains popular in Caribbean and Latin American cuisine. They are usually smashed into disks. Because they are twice fried, they are crispy on the outside, soft on the inside, with a salty, savory flavor.
They are typically served as a side dish with some type of dipping sauce. They are also known as "patacones", "platano frito", "frito verde", or "bannann peze", depending on the region, like Cuba, Puerto Rico, or Peru.
They are very filling and naturally vegan, as the ingredients are only plantains and oil with salt and lime.
Let's talk about how to make tostones, shall we?
Tostones Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Green Plantains. Green plantains are important for making tostones. They should be green and not ripened. Green plantains are starchy and not sweet like ripe plantains.
- Vegetable Oil. For frying. Canola oil is good, or use your favorite. It is best to not use olive oil for frying.
- Sea Salt.
- Lime Juice.
- Dipping Sauces. Optional. Serve with your favorites, like guacamole or a tasty green sauce.
How to Make Tostones - the Recipe Overview
To make tostones, peel and slice the plantains into 1 inch pieces, or little wheels, then fry them in vegetable oil until tender and starting to brown.
Be sure to use enough oil to mostly cover the plantains, heated to 375 degrees F (190 degrees C). You can also use your fryer.
Drain them on paper towels.

Next, flatten the plantains into disks. I like to use a heavy plate or the bottom of a glass or pan, but you can use a thick spatula or even a large bottle. Be careful not to smash them too thin, or they can fall apart.
Then, fry the smashed plantains again in the hot oil until they turn a golden brown and crispy, just a few minutes.

Drain again, then sprinkle with sea salt and lime juice.
Boom! Done! Your fried tostones are ready to serve. Pretty easy, right? Don't they look delicious? I'm ready to dig into these.

Recipe Tips & Notes
- Tostones Vs. Maduros. Unripe green plantains are very important to make tostones. You can make this recipe with ripe plantains (Maduros, fried sweet plantains), but the result will be much sweeter from the aged sugars. Maduros are usually not flattened. Delicious for sure, but not the same.
- Frying time can vary based on thickness of your tostones. Just fry them long enough to get crispy.
Serving Tostones
Tostones are a wonderful side dish for any of your Caribbean or Latin American dishes like Pernil (Roast Pork), Jamaican Jerk Chicken, Churrasco (Grilled Skirt Steak), or Ropa Vieja.
You'll often find them served with a dipping sauce, like Cuban Mojo, Guacamole, or Salsa Verde. A simple popular sauce is a mayo-ketchup combo.
Storage & Leftovers
Leftover tostones will last up to 5 days in the refrigerator in a sealed container. You can reheat them gently in a microwave, in the oven or toaster oven/air fryer, or in a pan on the stove top.
You can also freeze tostones for 3 months in freezer containers. I suggest separating them with parchment paper before freezing to avoid sticking.
That's it, my friends. I hope you enjoy this tostones recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Tostones Recipe (How to Make Tostones)
Ingredients
- 3 green plantains
- 1.5 cups vegetable or canola oil or as needed
- 1 tablespoon salt plus more as needed
- Juice of 1 lime
- For Serving. Sauce/dip options here.
Instructions
- Slice off the ends of the plantains, then carefully slice through the peel. Remove the peel and discard. Slice the plantains into 1 inch pieces.
- Fill a large Dutch oven or pot with 2.5 inches vegetable oil and heat over medium-high heat to 375 degrees F (190 degrees C). You can also use your fryer.
- Fry the plantains in batches for 4-5 minutes per side, until tender but not crisp.
- Remove and drain on a paper towel lined plate.
- Flatten each fried plantain using a small pan, heavy spatula, or the bottom of a large bottle. Don’t thin too much or they can fall apart.
- Return to the hot oil and fry each piece again for 2-3 minutes, or until golden brown and crispy.
- Drain on paper towels, then sprinkle with sea salt, lime juice, and serve.
Nutrition Information

Teresa says
Hi Mike, a friend of mine makes these but she says there is a starch on the plantain and they need to be rinsed in water first? Have you heard of this? She won’t give the exact recipe but after the initial fry she rinses in salty water before refrying.
PS thanks for sharing all your recipes.. we really enjoy them.
Mike Hultquist says
Yes, some recipes call for that, some even in a mix of lemon and water, to remove any residual sap and starchiness. You can try it, see if it makes more crispy plantains. I appreciate it!
Allen Kuusela says
I lived in Puerto Rico for a number of years, and my experience is that once you smush them after the first frying you soak them for 30 seconds to a minute in a garlic infused water, drain, and THEN refry.
Also, one of the most popular "dips" for this, is the famous Puerto Rican Mayo-Ketchup.
Ramya says
Cant wait to make this soon for me hopefully i can find plantains in Singapore i never had tostones before perfect for my after office snacks love your recipes as always brightens up my day everyday after work
Mike H. says
Enjoy, Ramya!
Estelle H-R says
Authentic tostones require a quick dip into salted water for the second fry - this is per Cuban well as Puerto Rican recipes
Mike H. says
Awesome - thanks for your input, Estelle!