Crispy on the outside, soft on the inside, Cuban fried plantains (tostones) are perfect crispy bites for dipping in mojo sauce or as a side with black beans.
These versatile, crispy bites, are perfect for dipping. Go traditional with mojo sauce, or get creative with your favorite dips or toppings.
![Serving of green plantains, also called tostones](https://smellslikedelish.com/wp-content/uploads/2022/05/plantains-green-plated-0186.jpg)
Why You'll Love This Plantain Recipe
Plantains are a fantastic side dish. Fried when green they make amazing 'chips' called tostones to serve with Latin and Latin influenced dishes. They don't take long to cook up, and are readily available year round.
- Crispy and Delicious: The double-frying process gives tostones their signature crispy texture. Each bite is a satisfying crunch, followed by the soft and flavorful plantain inside.
- Simple to Make: With just a few ingredients and easy steps, tostones are a recipe that anyone can master.
- Versatile: Tostones can be enjoyed in a variety of ways. Serve them as a snack, side dish, or appetizer, or use them as a base for other dishes.
- Budget-Friendly: Plantains are readily available and affordable, making tostones a great option for budget-conscious cooks.
- A Taste of Cuba: Tostones are a true taste of Cuban cuisine. They offer a delicious way to experience the rich flavors and culinary traditions of the island.
If you like Cuban fried plantains, you may also want to try them with our Instant Pot Cuban Black Beans, Cuban Chicken Soup, and Instant Pot Cilantro Lime Rice.
Latin Influenced Cuisines
The Spanish name for fried green plantain is Tostones. Plantains (or platanos in Spanish) are a frequent side dish and a popular Latin and Pan American recipes.
What are Cuban Fried Plantains?
- Cuban fried plantains are made from green plantains look like large green bananas. Unlike bananas, they are starchy and have a potato texture and flavor.
- Plantains need to be cooked before eating. Boiling and mashing, or frying are typical cooking treatments.
- A favorite way to prepare green plantains is frying and serving as thick plantain chips with a meal. The starchy texture make them a delicious savory snack.
- When you see them on the menu as "Tostones" you know they are the savory, crispy fried plantain chips.
Cuban Fried Plantains Ingredients
- Green plantains
- Vegetable oil for shallow frying
- Salt to taste
- or Chili Lime salt to taste (optional)
How To Make Cuban Fried Plantains
This is a quick overview of how to make Cuban fried plantains. The full recipe and full instructions are at the bottom of this post.
How To Peel A Plantain
Green plantains are a bit stubborn to peel. The trick is slicing about ยผ" deep down the length of each. Then, you will pry the peel away from the fruit. A more detailed explanation is in the recipe instructions below.
How To Cut A Plantain
- Cut the green plantains into chunks between 1" and 2".
- Place them in your heated skillet. This first fry is to cook the chunks all the way through. They should be a pale golden color.
- Drain on a paper towel. I'm using the Carote 9.5" Granite Skillet here, but for a larger batch I would have used my Calaphon 12" Oil Infused Skillet.
Fry Plantains Cuban style
- Flatten the plantain chunks into discs. The chunks should smash down easily. They should 'blossom' with the soft insides pushing out around the central chunk.
If the plantain chunks break apart when flattening them, that means they were not cooked long enough. Just return them to the skillet on medium low for a few more minutes. You can use a lid also.
- After flattening to about ยฝ" thickness you will then return to the skillet for the second crisping fry.
Frying A Second Time Until Crispy And Golden
- Return to the skillet after flattening each plantain chunk into a wider disc shape. Shallow fry on each side until crispy and golden.
Tips for Success
- Buy unblemished green plantains, as they are easier to peel.
- Use a glass lid during first fry with a lower heat, so they stay pale, but cook fully inside.
- Drain on a paper towel after each fry session.
- Shallow fry, don't cover with oil or deep fry.
Cuban Fried Plantains Serving Ideas
Complemented by a shake of salt, or if you dare, chili lime salt, these are a perfect snack! Dip them in tangy mojo, pile them high with savory toppings, or savor them solo.
Cuban fried plantains are a perfect savory side to beans, tacos, and other spicy dishes. Cuban plantain chips are traditionally served with Cuban Black Beans, Cilantro Lime Rice, Cuban Chicken Soup, and other Latin main dishes as a side.
Tostones, or Fried plantains, can be dipped in a spicy garlic sauce, or just simply as 'chips' dipped in Pico de Gallo.
![white serving dish of tostones also known as fried green plantains](https://smellslikedelish.com/wp-content/uploads/2022/05/plantains-green-plated-0186.jpg)
Storage Options
- Store leftover tostones airtight in the fridge for up to 3 days, ready for a quick pan-fry revival.
- Pack cooled tostones in single layers between parchment paper, then freeze in airtight containers for up to 3 months.
- To reheat, you can microwave until warm, about 15 seconds, or warm up on a baking sheet for 15 minutes at 350 F in the oven.
Related Recipes
- Old Fashioned Biscuits (Crisco Biscuits)
- Twisted Garlic Herb Bread
- 35 One Pot Rice Meals Your Family Will Love
- Southern Sweet Potato Casserole
Frequently Asked Questions
We get lots of questions about making fried green plantains. Below are some common questions.
No, plantains are related to the banana, but are starchy and do not have the banana flavor. They taste more like a potato.
Yes, whether green or yellow, simply peel the skins off and trim any bruises or spots off.
So glad you asked! Yes, after the first fry and the flattening, store them in the freezer or refrigerator. Putting a bit of wax paper between them will prevent them from sticking together. Defrost before finishing with the second fry.
Pork Pibil, Cuban Black Beans, Filipino Adobo, and many other Latin influenced cuisines. Think of them as Latin potato chips.
More Delish Ideas
- Air Fryer Cheese Quesadillas
- Pork Pozole Verde
- Filipino Banana Lumpia Recipe
- No Churn Mexican Vanilla Ice Cream
Cuban Fried Plantains (Tostones)
Equipment
Ingredients
- 4 large green plantains
- 3 tablespoon vegetable oil for shallow frying
- ½ teaspoon salt to taste
- ½ teaspoon chili lime salt to taste optional
Instructions
- Cut the ends off each plantain.
- Run a knife down the back curve of each plantain, about ยผ" deep.
- Slip your thumb between the flesh and the peel, gently easying it off the plantain. Don't worry about bits of peel that stick, you can use the paring knife to remove those bits.
- Cut the plantains into 1" to 2" chunks. Not on the diagonal.
- In a large skillet, heat just enough oil to prevent sticking to medium.
- Fry a layer of plantains on medium low until light golden on both sides. About 5 minutes for each side. You can use a lid to ensure the interior of the chunks fully cooks without over browning during this first fry.
- Transfer to a paper towel lined plate when pale golden but tender in the interior.
- Flatten each plantain chunk with the bottom of a glass tumbler, measuring cup, or a tostonera if you have one. Press down on the plantains enough to flatten to about a ยฝ" thick disc.
- Return the flattened plantains discs to the hot oil. Fry a second time until crisp around the edges that have squished out during their flattening, about 2 minutes on each side.
- Serve on a platter while hot after sprinkling with regular salt, or Chili Lime Salt.
Notes
- As you flatten each plantain chunk, it should 'blossom'. If it does not, or they just fall apart, than the plantain was not cooked enough first. Green plantains are starchy like baked russet potatoes when fully cooked.
- You can refrigerate or freeze these after the first fry and pressing. Store them in a freezer safe container with bits of wax paper between them. When you are ready to serve some, take them out of the refrigerator or freezer. Defrost first if frozen. Fry them till golden crispy, about 2 minutes on each side and serve.
- These are tradionally served with Garlic Mojo sauce. Chili Lime Salt is a nice option for additional flavor also!
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