Puerto Rican Tostones Recipe

Green plantains: These are the star of the dish, providing the starchy base that becomes crispy when fried.

Vegetable oil: Used for frying the plantains to achieve a golden brown and crispy texture.

Salt: Adds flavor to the tostones after they are fried.

When preparing tostones, ensure that the plantains are green and unripe. Ripe plantains will be too soft and sweet for this recipe. To achieve the perfect crispiness, make sure the oil is hot enough before adding the plantain slices. You can test this by dropping a small piece of plantain into the oil; if it sizzles immediately, the oil is ready. After the first fry, use a tostonera or the bottom of a glass to flatten the plantains evenly, which helps them cook uniformly during the second fry. Season with salt immediately after the final fry to ensure the seasoning adheres well to the hot tostones.

• green plantains - Substitute with green bananas: Green bananas have a similar starchy texture and can be fried to achieve a similar consistency to tostones.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it suitable for frying tostones.

• vegetable oil - Substitute with peanut oil: Peanut oil also has a high smoke point and adds a subtle nutty flavor that complements the tostones.

• salt - Substitute with garlic salt: Garlic salt adds an extra layer of flavor, enhancing the taste of the tostones.

• salt - Substitute with seasoned salt: Seasoned salt can provide a more complex flavor profile, making the tostones more savory.

• Allow the tostones to cool completely before storing. This prevents condensation from forming, which can make them soggy.
• Place the cooled tostones in an airtight container or a resealable plastic bag. If stacking them, use parchment paper between layers to avoid sticking.
• Store the container or bag in the refrigerator for up to 3 days. For best results, reheat in an oven or air fryer to regain their crispiness.
• For freezing, arrange the cooled tostones in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 2 hours.
• Once frozen, transfer the tostones to a resealable freezer bag or airtight container. Label with the date and use within 2 months for optimal flavor.
• To reheat frozen tostones, preheat your oven to 375°F (190°C). Place the tostones on a baking sheet and bake for 10-15 minutes, or until heated through and crispy.
• Alternatively, you can reheat in an air fryer at 375°F (190°C) for 5-7 minutes, shaking the basket halfway through to ensure even heating.
• Avoid microwaving the tostones as it can make them chewy instead of crispy.

• Preheat your oven to 375°F (190°C). Arrange the leftover tostones on a baking sheet in a single layer. Bake for about 10 minutes, flipping halfway through, until they are heated through and crispy.

• Heat a skillet over medium heat and add a small amount of vegetable oil. Once the oil is hot, add the tostones in a single layer. Fry for about 2-3 minutes per side until they are warmed up and regain their crispiness.

• Use an air fryer set to 350°F (175°C). Place the tostones in the air fryer basket in a single layer. Air fry for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• If you’re in a hurry, you can use the microwave. Place the tostones on a microwave-safe plate lined with a paper towel. Microwave on high for 1-2 minutes. Note that this method may not retain the crispiness as well as the other methods.

• Frying pan: A large, heavy-bottomed pan to ensure even frying of the plantains.

• Vegetable peeler: To peel the green plantains efficiently.

• Knife: For cutting the plantains into 1-inch slices.

• Paper towels: To drain the excess oil from the fried plantains.

• Tostonera: A specialized tool for flattening the plantains, though the bottom of a glass can also be used.

• Glass: An alternative to the tostonera for flattening the plantains.

• Tongs: To safely handle the plantains while frying and transferring them.

• Measuring cup: For measuring the vegetable oil.

• Stove: To heat the oil in the frying pan.

• Plate: To hold the plantains after they are fried and drained.

Preheat the oil: Start heating the vegetable oil while you peel and slice the green plantains to save time.

Batch frying: Fry multiple plantain slices at once to reduce overall cooking time.

Use a tostonera: A tostonera flattens the plantains quickly and evenly, speeding up the process.

Prepare in advance: Peel and slice the plantains ahead of time and store them in water to prevent browning.