As a kid, I’d watch my mom make tostones (and sweet plantains!) for the family.

There were somehow ALWAYS plantains in the house. It’s almost like they would just magically appear. It was always on the grocery list and they were always part of our weekly rotation of Cuban dinners.

To me, tostones are the perfect side dish for just about any comfort food. Plus they remind me of home. No one makes them like my mom. Perfectly flattened, crispy, salty. Mami’s tostones recipe is a gift.

Let me show you how I make them!

What are Tostones?

Well, first, let’s talk about what tostones actually are. Essentially, tostones are green plantains that are peeled, sliced, and fried twice. I guess you can also call them smashed plantains.

When you peel and cut the plantains into chunks, you fry them once, flatten them, and then fry them again. And suddenly you can’t eat just one!

Yep, tostones are twice-fried plantain slices. And they are my love language.

Green Plantains vs Ripe Plantains

To make tostones, you must buy and use green plantains. As green as you can find them. Green = unripe. That’s what you want to make tostones.

Now, if the plantains are ripe meaning they have yellowish skin with dark spots or dark skin entirely, you can make sweet plantains.

That’s right, the same root vegetable can make two entirely different types of plantains — one sweet and one salty. Amazing, huh?

Where To Buy Plantains

You can find plantains in the produce section of most grocery stores. Sometimes, you may have to visit a Hispanic grocery store if plantains are not readily available in your area.

How To Peel & Slice Plantains To Make Tostones

To make tostones, you first need to peel the green plantains.

Similar to how we cut yuca, you want to start off by cutting both ends off the plantains then you want to make a cut through the skin, lengthwise, not too deep, just enough that it touches the flesh.

Now, using your fingers, carefully separate the skin from the flesh until all the skin comes right off. Once the plantains are peeled, you slice them into 2-inch chunks.

One large plantain can make anywhere between 5-7 tostones depending on their size.

How To Make Tostones

Making tostones is not a difficult process at all. And they are absolutely worth the effort!

Here’s how you make them:

• Heat oil. In a deep nonstick skillet, heat oil over medium-high heat.

• Fry the thick plantain slices. Add the thick plantain slices to the skillet, making sure there is enough oil to cover the slices. Make sure you fry them in enough oil where the very top of the plantains are still visible but the rest of the slice is cooking in the oil. Fry slices for about 5 minutes on all sides. Remove and drain on paper towels to absorb the excess oil.

• Flatten the fried plantain slices. Using a plantain press wrapped in plastic wrap, flatten the plantain chunks to about 1/2-inch thick. You could also use a paper towel folded over or a cup or plate to smash the plantains. Whatever works!

• Fry the flattened plantains. Once the plantain chunks are flattened, fry them for about 4-5 minutes in the same skillet until golden brown on both sides. Remove and drain on paper towels and season with salt. (You can transfer the oil to an airtight container and reuse it at a later time if you’d like).

Garlic Mojo Dipping Sauce for Tostones

There’s honestly no such thing as “Cuban Tostones” since they’re primarily a Latin American staple. With that said, I love giving recipes their own Cuban twist so, for these tostones, we’re making a garlic mojo dipping sauce!

While they’re similar in flavor and ingredients, this dipping sauce is not exactly the same as a Cuban Mojo Criollo (Mojo Marinade). Rather, it’s the one I use for my yuca con mojo plus a few spices.

This tangy, citrusy mojo dipping sauce is made with sour orange juice, olive oil, garlic, and spices. So simple and absolutely delicious!

Here’s the full recipe:

• 6 garlic cloves, mashed into a paste
• 1/3 cup extra virgin olive oil
• 1/4 cup sour orange juice store-bought (or juice from 1 orange and 1/2 lime)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• Salt + pepper to taste

Serving Tips

• Tostones are best enjoyed immediately after cooking as that’s when they’re the most crispy.
• Serve with the garlic mojo dipping sauce, cilantro garlic sauce, or chimichurri.
• Enjoy tostones as an appetizer or side with picadillo, arroz con pollo, arroz con salchicha, sopa de pollo, and other Cuban dinner recipes.

Can’t wait for you to make these for your family!