Tostones Fried Plantains Recipe

Green plantains: These are the main ingredient and should be firm and unripe for the best texture.

Vegetable oil: Used for frying the plantains, giving them a crispy exterior.

Salt: Sprinkled on the tostones after frying to enhance their flavor.

When pressing down on the plantain slices to flatten them, use a piece of parchment paper between the plantain and the bottom of the glass or utensil. This prevents sticking and ensures a more even flattening, resulting in a crispier tostone.

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

• Vegetable oil - Substitute with coconut oil: Coconut oil has a high smoke point and adds a subtle, complementary flavor to the fried plantains.

• Salt - Substitute with sea salt: Sea salt can provide a more nuanced flavor profile and a slightly different texture compared to regular table salt.

• Allow the tostones to cool completely at room temperature before storing or freezing.
• Place the cooled tostones in an airtight container or a resealable plastic bag. If stacking them, separate layers with parchment paper to prevent sticking.
• Store the container or bag in the refrigerator for up to 3 days.
• For longer storage, place the tostones in a single layer on a baking sheet and freeze until solid, about 1-2 hours.
• Once frozen, transfer the tostones to a resealable freezer bag or airtight container. Label with the date and store in the freezer for up to 3 months.
• To reheat refrigerated tostones, preheat your oven to 375°F (190°C). Arrange the tostones on a baking sheet and bake for 5-7 minutes until heated through and crispy.
• For frozen tostones, preheat the oven to 400°F (200°C). Arrange the tostones on a baking sheet and bake for 10-12 minutes, flipping halfway through, until they are hot and crispy.
• Alternatively, reheat tostones in an air fryer at 375°F (190°C) for 3-5 minutes for refrigerated ones, or 8-10 minutes for frozen ones, shaking the basket halfway through.

• Preheat your oven to 375°F (190°C). Arrange the tostones on a baking sheet in a single layer. Bake for 5-7 minutes until they are heated through and regain their crispiness.

• Use an air fryer set to 350°F (175°C). Place the tostones in the basket in a single layer. Air fry for 3-5 minutes, shaking the basket halfway through to ensure even heating.

• Heat a non-stick skillet over medium heat. Add a small amount of vegetable oil to the pan. Reheat the tostones for 2-3 minutes on each side until they are crispy and hot.

• For a quick microwave option, place the tostones on a microwave-safe plate lined with a paper towel. Microwave on high for 30-45 seconds. Note that this method may not retain the original crispiness as well as other methods.

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

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

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

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

• Glass or flat utensil: Utilized to press down and flatten the fried plantain slices.

• Tongs: Handy for flipping the plantain slices in the hot oil without splashing.

• Measuring cup: Ensures you use the correct amount of vegetable oil for frying.

• Stove: Necessary for heating the frying pan and cooking the plantains.

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

• Salt shaker: Allows you to sprinkle salt evenly over the tostones for seasoning.

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

Use a large pan: Fry more plantain slices at once by using a larger frying pan, reducing the number of batches needed.

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

Flatten with ease: Use a tortilla press or a heavy pan to quickly flatten the plantains instead of a glass.

Drain efficiently: Use a cooling rack over paper towels to drain excess oil faster and keep the tostones crispy.