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Crispy, Golden, Perfect: The Best Tostones Recipe You’ll Ever Make

  • Jul 7
  • 2 min read

Tostones – those crispy, golden bites of twice-fried green plantains – are a beloved staple across the Caribbean and Latin America. Whether you’re pairing them with garlic mojo, dipping them in spicy ketchup, or serving them alongside jerk chicken or ropa vieja, tostones bring bold flavor and irresistible crunch to the table. In this blog post, I’ll show you how to make the best tostones at home, just like abuela used to make — simple, authentic, and deeply satisfying.


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🌴 Ingredients:

(Serves 4 as a side dish)

  • 3 large green plantains (the greener, the better)

  • 2 cups vegetable oil (for frying)

  • Salt (to taste)

  • Optional:

    • Garlic mojo or seasoned dipping sauce

    • Lime wedges for garnish


🔪 Instructions:

Step 1: Prep the Plantains

  • Cut off both ends of each plantain.

  • Use a knife to score the peel lengthwise in 2–3 places. Gently remove the peel without cutting into the flesh.

  • Slice the plantains into 1-inch thick rounds.


Step 2: First Fry (Cook Until Tender)

  • In a deep skillet or frying pan, heat the oil over medium heat until shimmering (about 350°F if using a thermometer).

  • Fry the plantain slices in batches for 3–4 minutes per side, or until they’re lightly golden and soft when poked with a fork. Don’t brown them too much at this stage.

  • Remove and drain on paper towels.


Step 3: Smash Time!

  • Using the bottom of a flat cup, tostonera, or small plate, gently press each plantain slice to flatten to about 1/4-inch thick.

  • If the plantains stick, lightly oil the pressing surface.


Step 4: Second Fry (Get 'Em Crispy!)

  • Return the flattened plantains to the hot oil and fry again in batches for 1–2 minutes per side, or until crispy and golden brown.

  • Transfer to paper towels and immediately sprinkle with kosher salt or garlic salt for an extra punch.


💡 Pro Tips:

  • Use green, unripe plantains. Yellow ones are sweet and soft—great for maduros, not tostones.

  • For a twist, season the tostones with adobo, smoked paprika, or lime zest right after frying.

  • Garlic Mojo Dip: Mix 1/4 cup olive oil, 3 minced garlic cloves, a splash of vinegar, and a pinch of salt.


🍽️ Serving Ideas:

  • As a side with grilled shrimp, jerk chicken, or pork pernil

  • Topped with avocado, pulled beef, or pickled onions as appetizers

  • With aioli, salsa verde, or garlic dip on the side


Final Thoughts:Crispy on the outside, tender in the center, and full of flavor — tostones are the ultimate comfort snack with roots that run deep in Caribbean tradition. Make a batch, gather some friends, and enjoy a taste of island life wherever you are.


📌 Save this recipe and tag us @caribbeanemagazine when you try it! What’s your favorite way to eat tostones? Let us know in the comments below.


The secret to perfectly shaped tostones! This sturdy wooden tostonera helps you flatten plantains with ease for that authentic twice-fried crispiness. A must-have tool for every Caribbean kitchen.

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