Tostones Plain Recipe

Prepare plantains

Peel the plantains: cut off both ends. Make a shallow lengthwise slit through the skin (do not cut into the flesh) and pry the skin away in sections using your fingers or a small knife. Cut each peeled plantain into 1 to 1¼-inch (2.5–3 cm) thick diagonal or straight rounds. Place the rounds in a bowl.

First fry (soften)

Put a heavy skillet or pot over medium heat and add about 1 to 1½ inches of vegetable oil (approximately 2 to 3 cups depending on pan size). Heat the oil to 350°F (175°C). If you don't have a thermometer, oil should shimmer but not smoke. Carefully add plantain rounds in a single layer without crowding (work in batches). Fry for 2.5–3 minutes per side until the exterior is lightly golden and the interior is tender when pierced. Use a slotted spoon to transfer cooked rounds to a tray lined with paper towels to drain briefly.

Smash the plantains

While the pieces are still warm (but cool enough to handle), place one plantain round on a cutting board or flat surface. Using the bottom of a sturdy glass, a small flat pan, a tostonera (plantain press), or the base of a bowl, press down firmly to flatten each round to about 1/4-inch (6 mm) thickness. If pieces stick, lay a piece of parchment or plastic wrap on top before pressing. Continue until all rounds are flattened. If the pieces have absorbed excess oil, blot lightly with a paper towel to avoid splattering in the second fry.

Second fry (crisp)

Return the oil to medium-high heat and bring to 365–375°F (185–190°C). Fry the flattened plantains in batches for 1 to 2 minutes per side, until golden brown and crisp. They should have a crunchy exterior and a tender inside. Use a slotted spoon to transfer to a wire rack or paper towel-lined tray to drain.

Season and serve

While still hot, sprinkle the tostones with the kosher or flaky sea salt (and a little freshly ground black pepper, if using). Serve immediately as a plain snack or as an accompaniment to dips, sauces, or mains.

If desired, prepare a light sprinkle of flaky salt or other seasonings (garlic salt, smoked paprika, or a squeeze of lime) right before serving. These are optional and can be applied to taste.