Puerto Rican Tostones Recipe

Green plantains: These are the main ingredient, providing the starchy base for the tostones. Look for firm, unripe plantains.

Vegetable oil: Used for frying the plantains, ensuring they become crispy and golden.

Salt: Added after frying to enhance the flavor of the tostones.

When preparing tostones, ensure that the plantains are green and firm. This is crucial because ripe plantains will not achieve the desired crispiness. Additionally, when flattening the plantain slices, use a gentle but firm pressure to avoid breaking them. This will help maintain their shape and ensure even frying.

• 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 suitable for frying tostones.

• salt - Substitute with sea salt: Sea salt can provide a similar salty flavor and can be used to taste just like regular salt.

• Allow the tostones to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled tostones in an airtight container or a resealable plastic bag. Ensure there is minimal air inside to maintain their crispiness.
• Store the container or bag in the refrigerator if you plan to consume the tostones within 2-3 days. For longer storage, place them in the freezer.
• When freezing, lay the tostones in a single layer on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a resealable plastic bag or airtight container. This prevents them from sticking together.
• To reheat refrigerated tostones, preheat your oven to 375°F (190°C). Place the tostones on a baking sheet and bake for about 5-7 minutes until they are heated through and crispy.
• For frozen tostones, preheat your oven to 400°F (200°C). Bake them directly from the freezer for about 10-12 minutes, or until they are hot and crispy.
• Alternatively, you can reheat tostones in an air fryer. Set the air fryer to 375°F (190°C) and cook for 3-5 minutes for refrigerated tostones or 8-10 minutes for frozen tostones.
• Avoid microwaving tostones as it can make them soggy and lose their crisp texture.
• If you notice any moisture in the container or bag, pat the tostones dry with a paper towel before reheating to ensure they remain crispy.

• Preheat your oven to 375°F (190°C). Place the tostones on a baking sheet lined with parchment paper. Bake for 5-7 minutes until they are heated through and crispy again.
• Use an air fryer set to 350°F (175°C). Arrange the tostones in a single layer and cook for about 3-4 minutes, shaking the basket halfway through to ensure even reheating.
• Heat a non-stick skillet over medium heat. Add a small amount of vegetable oil and reheat the tostones for about 2 minutes on each side until they regain their crispiness.
• For a quick microwave method, place the tostones on a microwave-safe plate lined with a paper towel. Microwave on high for 30 seconds to 1 minute, though this method may not retain their 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.

• Vegetable peeler: Essential for peeling the green plantains before slicing them.

• Knife: Needed to cut the peeled plantains into 1-inch slices.

• Cutting board: Provides a stable surface for slicing the plantains.

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

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

• Tostonera: A specialized tool for flattening the fried plantain slices, though the bottom of a glass can also be used.

• Glass: An alternative to the tostonera for flattening the plantain slices.

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

• Salt shaker: For seasoning the tostones to taste.

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

Use a tostonera: Flatten the plantain slices quickly and evenly with a tostonera instead of a glass.

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

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