Tostones

Tostones are fried green plantains that have a delectable crunch on the exterior and a tender interior. They’re the perfect side to many Latin American dishes or just by themselves. Don’t be afraid to make them because they are far easier to do than it seems.

Tostones aren’t seasoned with chipotle, but I like the sweet smoke that it brings to them and no sauce is needed.

This recipe is adopted from How to Cook Everything by Mark Bittman.

Tostones Ingredients
2 green plantains
Neutral high heat oil (avocado, canola, vegetable, etc)
¼ tsp salt
¼ tsp chipotle powder
Cilantro for garnish (optional)

Tostones Directions
Slice off the two ends of the two plantains. Cut the plantains into 2” long pieces. Slice the skin long ways on each piece without piercing the flesh then remove the peel. If the peel gets stuck, make another slit in the skin.

Slice the peeled pieces into 1/2” rounds.

Add enough oil to the bottom of a frying pan to generously coat it. Heat the pan until the oil glistens. You should hear a little sizzle. After 4 minutes the plantains should be lightly brown. Flip them over and repeat. Remove them from the pan when both sides are lightly browned.

Transfer them to a plate and allow them to cool slightly. You can let them sit up to 2 hours if needed.

Place a chopping board (not glass or stone) on the counter and lay one piece of the plantain with the flat side down. Place a salad plate on top of the plantain and use the outer part of your fist to flatten the plantain. It should double in diameter. If the plantain splits a little around the edges, it’s ok. If the plantain cracks down the middle, you need to cook them a little longer. After you smash the plantains, you can fry them immediately or let them sit for up to 2 hours.

In the same pan you previously cooked the plantains, add enough oil to generously coat the pan. When the oil glistens, add the flattened plantains. You should hear a light sizzle. You can crowd the plantains but don’t allow them to overlap. Sprinkle ⅛ tsp of salt and ⅛ tsp chipotle on top of the plantains (if not all of the plantains fit in the pan, use less seasoning).

After about 7 minutes the underside of the plantains should be brown. Flip them over and add ⅛ tsp salt and ⅛ tsp chipotle on top of them. Let them cook about another 7 minutes until both sides are brown. The outside should be crisp and the interior should be tender.

Remove them from the heat and top them with cilantro. Serve them hot or warm. If you need to reheat them, heat them in a frying pan to maintain their crispness.