How to Make Tostones

Content… How to Peel and Cut Plantains Recipe Ingredients How to Make Them Recipe Variations Tips and Tricks Serving and Storage Instructions FAQs What to Serve More Tasty Appetizer Recipes to Try Conclusion Watch How to Make It

How to Peel and Cut Plantains for Tostones

Start cutting off the ends of the plantains and discarding the tips. Then hold the plantain firmly and slit the peel along the length of the plantain using the tip of your knife. Remember that you only need to cut as deep as the peel itself. So take it easy, my friend, because you’ve got control!

Finally, remove the plantain from the peel and cut it into thick round shapes. Easy, right?

Recipe Ingredients

1. Plantain –  Green plantains work best because they hold together for a crispy chip-like appetizer or side. They’re also better for savory toppings. 
2. Guacamole – Avocadoes, pineapple, garlic, jalapenos, onions, and spices make an incredibly flavorful guac. Your guests will be singing your praises. Fresh pineapple is better, but canned will work in a pinch.
3. Shrimp – This delicate seafood makes this deliciousness the perfect game-day appetizer (or a full meal if you want).

How to Make Tostones

Fry the Tostones

• Prep Plantains – Cut the plantains into about 4-5 thick round shapes.
• First Fry – In a large saucepan, pour in vegetable oil until it is at least 3 inches (or about 5 centimeters) deep. Heat on medium until the oil is 375℉/190℃. Gently drop the plantain slices into the oil. Do it in batches, so you don’t overcrowd the pan. Fry for a few minutes until lightly browned, about 3-4 minutes on each side.
• Drain Them – Use a large spoon or something similar to take them out of the oil. Remove the plantain slices from the pan and flatten them.
• Flatten Them – Place tostones on a chopping board or flat surface, and press down on it firmly with the back of a heavy plate, bottle, or skillet until flattened to about ¼-inch thick. Then repeat with the remaining slices.
• Second Fry – Refry the flattened pieces in the 375℉/190℃ oil, turning them occasionally for 2-3 minutes or until golden. Then transfer them with a slotted spoon to paper towels to drain, and season them with garlic, salt, and pepper.

Pineapple Guacamole

• Prep Avocado – Scoop avocado into a bowl and mash with a fork until you have a smooth and chunky texture.
• Add Pineapple – Drain the excess juice from the diced pineapple and reserve it for another use. Add the pineapple to the avocado.
• Finishing Touches – Add lime juice, jalapeño, cumin, onion, garlic, cilantro leaves, and salt and mix gently.

The Shrimp

• Season Shrimp – Generously season the shrimp with Creole spice or your favorite seasoning.
• Saute – Heat two tablespoons of oil over medium heat in a heavy-bottomed Dutch oven or skillet. Sauté for about 5 minutes or until cooked through, then set the shrimp aside. 

Recipe Variations

1. Plantains are my dream come true, but you could do the same tostone process with yams, malanga, taro, etc. But I’m sure potatoes won’t work.
2. Top this exquisiteness with chimichurri, melted cheese, shredded chicken, or anything else you’d put on a cracker.

Tips and Tricks

1. If you don’t have a digital kitchen thermometer, you can test the heat by carefully placing a tiny bit of plantain into the oil. If it bubbles immediately, you’re good to add your tostones.
2. The perfect way to flatten the plantains is by using a tostonera (specifically designed to flatten tostones), but a meat mallet, the bottom of a heavy plate, bottle, or skillet will work. I used a measuring cup
3. Cook the tostones in batches so you don’t overcrowd the pan.
4. Dip your plantain slices in water with a bit of lime juice to keep them from turning brown if it’s going to be a while before you get around to frying them.

Serving and Storage Instructions

These guys are best hot out of the frying pan the same day you make them. You can serve them plain or mound them up with your favorite toppings. If you have leftovers, keep them in a sealed container for a max of three days. They do tend to get dry, but you can toast them in a 375℉/190℃ oven for about 10 minutes to crisp them up.

FAQs

What to Serve With Tostones

These guys are an excellent substitute for tostadas (corn allergy?) in chicken tostadas. Any guac, regular guacamole or tropical guacamole, is always a crowd-pleaser. 

More Tasty Appetizer Recipes to Try

1. Southern Fried Squash
2. Chili Cheese Fries
3. Fried Chicken Wings
4. Crab Rangoon
5. Plantain Chips

Conclusion

Super easy tostones are a treat in themselves but top them with guac and shrimp, and you’ll be in heaven. What is your favorite topping for tostones? Please let me know in the comments.😍

Watch How to Make It

This blog post was originally published in October 2013 and has been updated with additional tips, new photos, and a video.