Puerto Rican Tostones Recipe

Green plantains: These are the main ingredient and should be firm and unripe for the best texture.

Vegetable oil: Used for frying the plantains to achieve a crispy exterior.

Salt: Added to taste for seasoning the tostones after frying.

When preparing tostones, ensure the plantains are green and not ripe. This is crucial because green plantains have a starchy texture that allows them to hold their shape and become crispy when fried. Additionally, after the first fry, make sure to flatten the plantain slices evenly to achieve a uniform crispiness during the second fry.

• green plantains - Substitute with green bananas: Green bananas have a similar starchy texture and can be fried to achieve a similar consistency to green plantains.

• green plantains - Substitute with yuca (cassava): Yuca has a starchy texture and can be sliced and fried to mimic the texture of tostones.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it suitable for frying.

• vegetable oil - Substitute with peanut oil: Peanut oil also has a high smoke point and adds a subtle nutty flavor to the tostones.

• salt - Substitute with garlic salt: Garlic salt adds an extra layer of flavor while still providing the necessary saltiness.

• salt - Substitute with seasoned salt: Seasoned salt can add a more complex flavor profile to the tostones.

• Allow the tostones to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled tostones in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.
• Store the container in the refrigerator for up to 3 days. For longer storage, consider freezing.
• To freeze, arrange the tostones in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 2 hours.
• Once frozen, transfer the tostones to a freezer-safe bag or container. Label with the date for easy tracking.
• When ready to enjoy, reheat the tostones directly from the freezer. Preheat the oven to 375°F (190°C) and bake on a baking sheet for 10-15 minutes, or until crispy.
• Alternatively, reheat in a frying pan with a small amount of vegetable oil over medium heat until warmed through and crispy.
• Season with a pinch of salt after reheating to refresh their flavor.

• Preheat your oven to 375°F (190°C). Arrange the leftover tostones on a baking sheet in a single layer. Bake for about 10 minutes, flipping halfway through, until they are heated through and crispy.

• Heat a skillet over medium heat and add a small amount of vegetable oil. Once the oil is hot, add the tostones in a single layer. Fry for about 2-3 minutes per side until they are warmed and crispy.

• Use an air fryer set to 350°F (175°C). Place the tostones in the basket in a single layer. Air fry for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• If you prefer a microwave, place the tostones on a microwave-safe plate lined with a paper towel. Microwave on high for 1-2 minutes, checking halfway through. Note that this method might not retain the crispiness as well as other methods.

• Frying pan: A large, heavy-bottomed pan used to heat the oil and fry the plantain slices evenly.

• Vegetable peeler: A tool to peel the green plantains efficiently without removing too much flesh.

• Knife: A sharp knife to cut the peeled plantains into 1-inch slices.

• Cutting board: A sturdy surface to safely cut the plantains.

• Tongs: A utensil to safely turn and remove the plantain slices from the hot oil.

• Paper towels: Used to drain excess oil from the fried plantains.

• Glass bottom: The bottom of a glass or a tostonera to flatten the fried plantain slices.

• Tostonera: A specialized tool designed specifically for flattening plantains.

• Measuring cup: To measure the vegetable oil accurately for frying.

• Salt shaker: To season the tostones with salt to taste.

Preheat the oil: Start heating the vegetable oil while you peel and slice the plantains to save time.

Batch frying: Fry multiple plantain slices at once to reduce overall cooking time.

Use a tostonera: A tostonera flattens the plantains quickly and evenly, speeding up the process.

Prepare a draining station: Set up paper towels in advance to quickly drain excess oil from the plantains.

Season immediately: Sprinkle salt on the tostones right after frying for better adhesion and flavor.