Puerto Rican Tostones Recipe

Green plantains: These are the main ingredient for tostones. They are starchy and firm, perfect for frying.

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

Salt: Adds flavor to the tostones. Adjust to taste.

Water: Used for soaking the flattened plantains to help achieve the desired texture.

Garlic: Optional, but soaking the plantains with garlic-infused water can add a subtle, delicious flavor.

When peeling plantains, make sure to cut off both ends first and then make a shallow slit along the length of the skin. This will help you easily remove the peel without damaging the flesh.

• 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 in the same quantity as regular salt.

• water - Substitute with chicken broth: Using chicken broth can add an extra layer of flavor to the tostones during the soaking process.

• garlic - Substitute with garlic powder: Garlic powder can be used in the soaking water to impart a similar garlic flavor if fresh garlic is not available.

• 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. If stacking them, use parchment paper between layers to avoid sticking.
• Store the container in the refrigerator for up to 3 days. For best results, reheat them in an oven or air fryer to regain their crispiness.
• For freezing, arrange the cooled tostones in a single layer on a baking sheet. Freeze until solid, about 1-2 hours.
• Transfer the frozen tostones to a resealable freezer bag or airtight container. Label with the date and store in the freezer for up to 3 months.
• When ready to eat, reheat the frozen tostones directly from the freezer. Preheat your oven to 375°F (190°C) and bake for 10-15 minutes, or until they are hot and crispy.
• Alternatively, you can reheat them in an air fryer at 375°F (190°C) for about 5-7 minutes, shaking the basket halfway through.
• Avoid microwaving the tostones as it can make them chewy and less crispy.

• Preheat your oven to 375°F (190°C). Arrange the 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 non-stick skillet over medium heat. Add a small amount of vegetable oil to the pan. Reheat the tostones for about 2-3 minutes on each side until they 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 to ensure even heating.

• 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.

• Knife: Essential for peeling the plantains and cutting them into 1-inch thick slices.

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

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

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

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

• Mixing bowl: Used to prepare the soaking mixture of water, salt, and optional garlic.

• Tongs: Handy for turning the plantain slices while frying and for removing them from the oil.

• Measuring cup: Used to measure the vegetable oil and water accurately.

• Garlic press: If using garlic, this tool helps to crush the garlic cloves for the soaking mixture.

Pre-peel plantains: Peel and slice the plantains in advance, storing them in an airtight container to save time during cooking.

Use a deep fryer: A deep fryer can cook the plantains more evenly and quickly than a frying pan, reducing overall cooking time.

Batch frying: Fry multiple plantain slices at once to speed up the process, ensuring they are not overcrowded in the oil.

Pre-make soaking water: Prepare the water, salt, and garlic mixture ahead of time to streamline the soaking step.

Use a tostonera: A tostonera flattens plantains quickly and uniformly, saving time compared to using a glass.