Ingredients22 m servings 88
- Heat the oil in a large skillet over medium heat. Add the plantain slices and fry until they soften, 5 to 10 minutes. Remove from the oil and drain on paper towels.
- Use a tostonera (a press) to slightly mash each piece until it is about 1/2 inch thick. If you do not have a tostonera, use a mallet or place the pieces between a folded paper bag and press down with a saucer. Press all of the pieces before going onto the next step.
- Return the pieces to the hot skillet and fry until crispy, about 3 minutes per side. Drain on paper towels and season with garlic powder and salt while still warm.
Per Serving: 88 calories; 0.9 21.5 0.9 0 3 Full nutrition
ReviewsRead all reviews 13
This is very similar to the steps I take to make my own tostones, even though my family is Cuban. I believe the steps do need a little tweaking because as is I think you could burn the tostones...
You can also use the bottom of a can (like a can of beans, or corn) to smash the tostones. Do not let them get brown. Tostones should look golden in color not brown. I like to sprinkle garlic sa...
A.Maz.Ing! Made these tostones alongside grilled Jerk chicken and coconut rice, and it brought a little beachy-flair to our dinner table on an otherwise rainy night in Georgia. I followed the re...
Very simple, yet tasty. Tastes much better homemade than the platanos in the bag! My inlaws from Honduras also make tostones...thanks for the reminder to make some soon!
instead of a tostonera or can, I use the plantain skin to smash them. When removing the skin, make one long incision and remove plantain, then, after initial fry, put the piece back in the skin...
these were very good, served with a roasted veggie and tomatillo salsa.