There’s a simple truth in cooking: frying something twice often yields an irresistible result. Tostones are a perfect example — crisp and savory on the outside, tender inside, and worth the extra step.
Why twice-frying matters for tostones
Tostones are traditionally made with green, unripe plantains. Because these plantains are starchy and firm, they require an initial fry to soften the interior, a quick smash to increase surface area, and a second fry to achieve the deep golden crispness everyone loves. If you use yellow or fully ripe plantains you can prepare different dishes — but for classic tostones, choose green plantains.
These crunchy rounds are great alongside eggs for breakfast, topped with shredded pork or a savory picadillo for appetizers, or served as a side with grilled chicken or steak. They’re equally enjoyable eaten like fries, especially when paired with a creamy chipotle aioli.
Deep-frying safety tips
Deep frying can be intimidating, so take a few precautions to stay safe in the kitchen:
- Keep utensils and cookware completely dry. Any water that contacts hot oil can cause dangerous splattering.
- Fill your pot only about one-third full with oil to allow for expansion when food is added. If oil starts to overflow, turn the heat off and let it settle before addressing the spill.
- Use a thermometer to monitor oil temperature whenever possible. Maintaining the correct heat helps achieve a crisp exterior without absorbing excess oil.
- Use heat-proof tools — metal tongs or slotted spoons — and avoid plastic utensils near hot oil.
- Dress sensibly to minimize exposed skin and reduce the chance of burns from small splatters.
- Never use water to extinguish a grease fire. Turn off the burner and, if safe, cover the pan with a lid or use baking soda to smother flames.
Garlic Tostones & Chipotle Aioli
Twice-fried green plantains seasoned with garlic and served with a smoky chipotle aioli. Crispy, savory, and addictive.
- Author: Simone Miller
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 20 small tostones
- Category: Side Dish
- Cuisine: South American
Ingredients
- 2–3 cups oil for frying (a blend such as half coconut oil and half light olive oil works well)
- 2 cups water
- 1 tablespoon finely ground sea salt
- 4 cloves garlic, minced or pressed, divided
- 3 green (unripe) plantains
- Chopped cilantro, for garnish
For the Aioli
- 1/2 cup mayonnaise
- 1 tablespoon chipotle paste or chopped chipotle peppers in adobo (adjust to taste)
- 1 teaspoon lime juice
Instructions
- Heat the oil to 350°F (about 175°C) in a medium pot over medium-high heat. Leave plenty of headroom in the pot so the oil won’t bubble over when you add the plantains.
- In a medium bowl, combine the water, salt, and most of the garlic; reserve about one teaspoon of garlic for finishing.
- To peel the plantains: cut off both ends, score the skin lengthwise in 3–4 places, then use the cuts to remove the peel. Slice the plantains into 1-inch-thick rounds.
- When the oil is shimmering, fry the plantain rounds in batches (8–10 at a time) for about 3 minutes until slightly softened but not browned. Remove with a slotted spoon.
- Using a small heavy skillet, the bottom of a glass, or a wooden spoon, flatten each plantain round to about 1/4 inch thickness. Dip the flattened pieces briefly into the salted garlic water, then place them on a clean towel to drain. Repeat until all plantains are blanched, flattened, and dipped.
- Return the flattened plantains to the hot oil and fry a second time for 3–4 minutes, or until they are golden brown and crisp. Transfer to a serving platter.
- In a small pan, warm a tablespoon of oil and lightly brown the reserved teaspoon of minced garlic for about 30 seconds until fragrant; drizzle this garlic oil over the hot tostones.
- Serve immediately with chipotle aioli on the side.
To make the aioli
- Whisk together the mayonnaise, chipotle paste, and lime juice. Taste and season with salt and pepper as needed. Adjust chipotle level to preference for smokiness and heat.
Notes: Use firm, green plantains for tostones — they should not be fully ripe. The chipotle aioli adds a smoky, tangy contrast to the crisp plantains. Adjust oil type and frying times as needed for your equipment and preference.