Julie Clark
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Fried Plantains: Foolproof Crispy Tostones in 15 Minutes
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Fried plantains come two ways, and the fresh plantain you grab at the store decides which one you get. Use firm green plantains for crispy, salty tostones which is the recipe we are making here.
For these tostones, you fry green plantain slices once to soften them, smash them flat, then fry them again so the edges turn deep golden and crackly. Salt them the second they come out of the oil, and you are done in about 15 minutes.
I have eaten plantains prepared different ways in our travels, but frying them into crisp, salty rounds is still my favorite way to serve them. They’re a cross between a potato chip and a French fry.
What is the difference between green and sweet fried plantains?
Green plantains and sweet plantains are the same fruit at two points of ripeness. The results after frying is two different types of recipes.
Green plantains are firm and starchy with almost no sweetness. When you fry them and smash them, they become tostones. Tostones are crisp and salty, similar to a thick potato chip. We use green plantains in this recipe to get this salty snack result.
Ripe plantains with mostly yellow and black peels are soft and sugary. When fried, they caramelize into maduros which are tender and sweet like a dessert.
How ripe should plantains be for tostones?
For crispy tostones, use fully green plantains with hard, firm peels and no yellow.
Green plantains are starchy instead of sweet so they hold their shape during frying and end up savory.
Green fried plantains are perfect with jerk chicken, chicken tenders, roasted potatoes, taco stuffed shells or Mexican chicken and rice.
How do you make fried plantains crispy?
Fry them twice. Cook green plantains in slices in 350ºF oil for 2-3 minutes per side. Then smash each piece flat with a large spoon or small cup. Return them to the hot oil and cook for 1-2 more minutes until golden brown.
To keep them crisp, drain them on a wire rack placed over paper towels to let them cool.
How do you store and reheat fried plantains?
Fried plantains are best eaten the day you make them. But you can keep them in the fridge for up to 3 days.
Reheat the plantains in an oven at 400ºF or in an air fryer for 4-5 minutes.
Twice fried plantains make a savory snack.
Have you tried our fried caramelized bananas? They are SO good over ice cream.
In our travels to different countries and areas of the United States, I’ve had plantains many times. One of my favorites ways to eat them is to fry them so they end up like chips.
Fried green plantains are super easy to make at home, too, and are the perfect pairing for Mexican Meatloaf Sandwiches, Steak Tacos, Mexican Steak or Guacamole Burgers.
If you’re wanting to make the plantains into a sweet treat, dust them with a cinnamon and sugar mixture right after frying. You could also dust them with powdered sugar, or dip them in maple syrup.
We’ve also used plantains to make a 3 ingredient hom emade tortilla. Give them a try!
Enjoy! -Julie
Crispy Fried Plantains in 15 Minutes
How to make crispy double-fried green plantains (tostones), a savory 3 ingredient snack with a hint of the Caribbean.
Servings 2
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Ingredients
- coconut oil or vegetable oil
- 1 green plantain
- salt (to taste)
Instructions
- Cut the ends of the plantains and then gently slice a seam of the plantain. With the back of a spoon remove the peel. (You may have to create another slice if it is stubborn).
- Next, use a knife to slice the plantain into 10-12 even chunks. 1 green plantain
- Add oil to a pan, until it is about 1 ½ -2 inches thick. (Use a medium pan and work in batches to save on oil.) Heat oil over medium high heat to about 350ºF. coconut oil
- Add in the sliced plantains, about 5-6 in a batch. Fry on each side 2-3 minutes or until it’s a slight orange color.
- Remove from heat and with a flat heavy object, like the back of a bowl or mug, flatten the fried plantains.
- Add the flattened plantain back into the oil and cook an additional 1-2 minutes per side or until plantains are a beautiful golden brown color and edges have become slightly crisp.
- Repeat with remaining chopped plantains.
- Allow double fried plantains to drain on a wire rack with paper towels underneath. This will prevent them from getting soggy. Generously salt plantains while they are still hot, then serve. salt
Notes
This recipe makes about 10-12 tostones, which would serve 2 as a side dish.
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe serving 2, with 1 serving being ½ of the chips. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition
Calories: 109kcal | Carbohydrates: 29g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 447mg | Fiber: 2g | Sugar: 13g | Vitamin A: 1009IU | Vitamin C: 16mg | Iron: 1mg
These look so good but what are you dipping them in
In Panama, where I lived for 18 months, these are called Patacones. They are my favorite Panamanian food. I love that you’re sharing them.
From,
A Panamanian at heart.