Puerto Rican Tostones Recipe

Green plantains: These are the main ingredient and should be firm and unripe. They are different from bananas and are used for their starchy texture.

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

Salt: Sprinkled on the tostones after frying to enhance their flavor.

When preparing tostones, ensure the plantains are green and firm. This stage of ripeness is crucial for achieving the right texture. After the initial fry, use a tostonera or a flat object to press the plantains evenly. This step is essential for creating the perfect crispy exterior 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.

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

• salt - Substitute with sea salt: Sea salt can provide a slightly different texture and flavor but will still season the tostones effectively.

• Allow the tostones to cool completely before storing. This helps prevent condensation, which can make them soggy.
• Place the cooled tostones in an airtight container or a resealable plastic bag. Ensure you remove as much air as possible to maintain their crispiness.
• Store the container or bag in the refrigerator if you plan to consume them within 2-3 days. For longer storage, place them in the freezer.
• When freezing, consider placing a sheet of parchment paper between layers of tostones to prevent them from sticking together.
• To reheat refrigerated tostones, preheat your oven to 375°F (190°C). Arrange the tostones on a baking sheet and bake for about 5-7 minutes or until they regain their crispiness.
• For frozen tostones, allow them to thaw at room temperature for about 10-15 minutes. Then, reheat in a preheated oven at 375°F (190°C) for 8-10 minutes or until crispy.
• Alternatively, you can reheat tostones in a frying pan. Heat a small amount of vegetable oil over medium heat and fry the tostones for about 1-2 minutes per side until they are hot and crispy.
• Avoid microwaving tostones as it can make them chewy and less crispy.

• 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. Cook for 2-3 minutes on each side until they are warmed and regain their crispiness.

• Use an air fryer set to 350°F (175°C). Place the tostones in the basket in a single layer. Air fry for 5-7 minutes, shaking the basket halfway through, until they are hot and crispy.

• For a quick microwave method, place the tostones on a microwave-safe plate lined with a paper towel. Microwave on high for 1-2 minutes. Note that this method may not retain the original crispiness as well as other methods.

• Frying pan: Used to heat the oil and fry the plantain slices until they are golden and crispy.

• Tostonera: A special tool used to flatten the fried plantain slices, although a plate can also be used.

• Plate: Can be used as an alternative to a tostonera for flattening the plantain slices.

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

• Tongs: Helpful for flipping the plantain slices in the hot oil and removing them from the pan.

• Knife: Used to peel and cut the green plantains into 1-inch slices.

• Cutting board: Provides a safe surface for peeling and slicing the plantains.

• Measuring cup: Used to measure the vegetable oil for frying.

• Salt shaker: Used to sprinkle salt on the tostones for seasoning.

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

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

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

Prep ahead: Peel and slice the plantains in advance and store them in water to prevent browning.

Quick drain: Use a wire rack instead of paper towels to drain excess oil faster and keep the tostones crispy.