Tostones are twice fried slices of unripe plantains. Plantains are a member of the banana family and look like large bananas. They’re hard and starchy when green, and are used much like a potato as a major dietary starch in many of the world’s tropical cuisines. As they ripen they turn yellow, then black (like their sweeter dessert banana cousins) and are used for cooking at all stages of ripeness.

This recipe is common in Latin cuisine where tostones are served as a side dish or snack in the same manner as French fries. A garlicky dip, salsa or plain sour cream is often served with tostones or simply with lime wedges for sprinkling over the tostones.


large green plantains
1 quart water
1 tablespoon salt
vegetable oil

To peel the plantains, cut the top and the bottom off. Make a shallow slice down the side and pry the peel off Cut the peeled plantains into ¼ inch slices and place in a bowl with the water and salt. Let stand 30 minutes.

How to Peel Plantains

Drain the slices well and pat as dry as possible with paper towels. Preheat the oil in a frying pan to medium high (important so the tostones don’t become greasy) until the slices are tender but not brown. Remove and drain on paper towels.

When cool, smash each slice with the bottom of a glass (or use a special press made just for this). Return the smashed slices to the hot oil and fry again, this time till golden brown (in our household we like them a dark golden brown. They get a nice crispy, chewy texture when fried to a darker brown). Remove from the oil, drain on paper towels and sprinkle with salt.

Tostone Dip

¼ cup olive oil
¼ cup white vinegar
4 garlic cloves minced and mashed to a paste
pinch of salt
few tablespoons finely minces cilantro or flat leaf Italian parsley

  1. That is the first time I hear about it and it sounds delicious! Thanks for sharing 🙂

  2. I absolutely love plantains ! I didn’t know they were used in Latin cuisine. I used to eat them when I spent my childhood in Western Africa. Unluckily, it’s hard to find good plantains in France.

  3. Well, haven’t tried much Latin foods. So I once thought it is the banana chips from Philippines, excuse me. Thanks for sharing.

  4. I’ve been wanting to make this, looks great

  5. I’ve had these, and never knew they were called tostones. For some reason I thought tostones were a doritos relative at taco bell. Happy to learn that they’re fried plantains, which I love

  6. Very interesting! This will be a fun snack to try.

  7. did not know to smash these, actually, never fried them….these look like a perfect snack

  8. Nice! I was thinking of posting this recipe too, since it is a favorite of many visitors that come to our country, or eat in latin communities restaurants in US.

    I’m glad to stop by.

  9. Ooh how interesting! I always wondered how to cook those! It looks awesome!

  10. wow this is great, I made them once they were so oily we couldnt eat them this looks fantastic…will try again thank your for posting!

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