Cuisine: Caribbean
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 6 servings
Hispanic kitchens all over the world have made tostones for generations. This is a fun recipe that's easy to try... soon you'll be serving up your homemade tostones hot off the skillet!

Twice-fried unripe plantain  crispy "biscuits." That's how I would describe a tostón to someone who has never tasted them! But that description does NOT do justice to the scrumptious taste of tostones.

Many Latin households serve them regularly as a side-dish for a home-cooked meal. Here is a great how-to guide if you want to try them! They're super easy to make.


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  1. With a sharp small knife, cut the ends from each plantain and cut a lengthwise slit through the skin on 2 sides of the plantain. Peel the skin off and cut the plantains into 1-inch-thick chunks. In a 12-inch nonstick skillet, heat 1/2-inch oil over medium heat. The oil should sizzle when you toss the chunks in.
  2. Fry the chunks in batches (avoid crowding) until golden, for approximately 2 minutes. Transfer the plantains with tongs to a plate lined with paper towels to drain. Remove skillet from heat and reserve oil.
  3. With the bottom of a heavy saucepan or a wide solid metal spatula, flatten each plantain chunk to a 1/4-inch thick disc (about 3 inches in diameter).
  4. Turn the heat back on to medium and fry the flattened plantains in batches in the reserved oil until they're golden, approximately 3 minutes. Do not overcrowd. Transfer with tongs to a plate lined with paper towels to drain excess grease.
  5. Season with salt and serve.

Chef Notes

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Appetizer Side Dish Snack