Puerto Rican Tostones Recipe

Green plantains: These are the star of the dish, providing the starchy base needed for the perfect tostones.

Vegetable oil: Used for frying, it helps achieve the crispy texture of the tostones.

Salt: Adds flavor to the finished tostones, enhancing their savory taste.

When preparing tostones, ensure that the plantains are green and unripe. Ripe plantains will be too soft and sweet for this recipe. To easily peel the plantains, cut off both ends and make a shallow slit along the length of the plantain. Use your fingers to remove the peel. This technique helps maintain the integrity of the plantain slices and ensures they fry evenly.

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

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

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

• salt - Substitute with sea salt: Sea salt can provide a slightly different texture and flavor, enhancing the overall taste of the tostones.

• salt - Substitute with garlic salt: Garlic salt adds an extra layer of flavor, giving the tostones a slight garlicky taste.

• Allow the tostones to cool completely before storing. This prevents condensation, which can make them soggy.

• Place the cooled tostones in an airtight container or a resealable plastic bag. If you are layering them, use parchment paper between layers to prevent sticking.

• Store the container or bag in the refrigerator for up to 3 days. For longer storage, consider freezing.

• To freeze, arrange the tostones in a single layer on a baking sheet. Ensure they are not touching each other to prevent sticking.

• Place the baking sheet in the freezer for about 2 hours or until the tostones are frozen solid.

• Transfer the frozen tostones to a resealable freezer bag or airtight container. Label with the date to keep track of freshness.

• When ready to enjoy, reheat the tostones directly from the freezer. Preheat your oven to 375°F (190°C) and bake for 10-15 minutes, or until they are heated through and crispy.

• Alternatively, you can reheat them in a frying pan with a small amount of vegetable oil over medium heat. Fry for about 2-3 minutes on each side until they regain their crispiness.

• Season with salt to taste after reheating, as the freezing process can sometimes diminish the initial seasoning.

• Oven Method:

  1. Preheat your oven to 375°F (190°C).
  2. Arrange the tostones in a single layer on a baking sheet.
  3. Lightly brush or spray the tostones with vegetable oil to help them crisp up.
  4. Bake for about 10 minutes, flipping halfway through, until they are heated through and crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the tostones in a single layer in the air fryer basket.
  3. Lightly spray the tostones with vegetable oil.
  4. Air fry for 5-7 minutes, shaking the basket halfway through, until they are hot and crispy.

• Stovetop Method:

  1. Heat a small amount of vegetable oil in a skillet over medium heat.
  2. Add the tostones in a single layer.
  3. Fry for about 2-3 minutes on each side, until they are heated through and crispy.

• Microwave Method:

  1. Place the tostones on a microwave-safe plate.
  2. Cover them with a damp paper towel to prevent them from drying out.
  3. Microwave on high for 1-2 minutes, checking halfway through, until they are heated through. Note: This method may not retain the crispiness as well as the others.

• Frying pan: A large, flat-bottomed pan used for frying the plantain slices.

• Knife: Essential for peeling and cutting the plantains into 1-inch thick slices.

• Cutting board: Provides a stable surface for slicing the plantains.

• Tongs: Useful for turning the plantain slices in the hot oil and removing them from the pan.

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

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

• Glass: An alternative to the tostonera for flattening the plantain slices.

• Measuring cup: Used to measure the vegetable oil for frying.

• Stove: Provides the heat source for frying the plantains.

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

• Salt shaker: Used to season the tostones to taste.

Pre-peel plantains: Peel and slice the green plantains in advance to save time when you're ready to cook.

Use a deep fryer: A deep fryer can cook multiple plantain slices at once, speeding up the process.

Prepare oil ahead: Heat the vegetable oil while you are peeling and slicing the plantains.

Flatten in batches: Flatten several plantain slices at once using a tostonera or the bottom of a glass to save time.

Season immediately: Sprinkle salt on the tostones right after frying to ensure even seasoning.