Puerto Rican Tostones Recipe

Plantains: These are the star of the dish. Make sure to choose green, unripe plantains for the best texture and flavor.

Cooking oil: Used for frying the plantains. Any neutral oil like vegetable or canola oil works well.

Salt: Added at the end to season the tostones and enhance their flavor.

When frying the plantains for the first time, ensure the oil is at the right temperature by testing with a small piece of plantain. If it sizzles immediately, the oil is ready. This helps achieve a golden color and prevents the plantains from absorbing too much oil.

• Green plantains - Substitute with unripe bananas: Unripe bananas have a similar starchy texture and can be fried to achieve a similar consistency to green plantains.

• Vegetable oil - Substitute with coconut oil: Coconut oil has a high smoke point and imparts a subtle flavor that complements the tostones.

• Garlic powder - Substitute with fresh garlic: Fresh garlic provides a more robust and aromatic flavor compared to garlic powder.

• Salt - Substitute with sea salt: Sea salt has a more complex flavor profile and can enhance the taste of the tostones.

• Water - Substitute with chicken broth: Chicken broth adds a depth of flavor that plain water cannot provide.

• 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, separate layers with parchment paper to avoid sticking.
• Store in the refrigerator for up to 3 days. For longer storage, consider freezing.
• To freeze, arrange the tostones in a single layer on a baking sheet and place in the freezer for about 1-2 hours until they are firm. This prevents them from sticking together.
• Once frozen, transfer the tostones to a resealable freezer bag or airtight container. Label with the date and store for up to 3 months.
• When ready to enjoy, reheat the tostones in a preheated oven at 375°F (190°C) for about 10-15 minutes, or until they are hot and crispy. Alternatively, you can reheat them in a frying pan with a little oil over medium heat until they regain their crispiness.
• Avoid microwaving as it can make the tostones soggy.

• Preheat your oven to 375°F (190°C). Arrange the tostones on a baking sheet in a single layer. Bake for about 5-7 minutes, flipping halfway through, until they are heated through and crispy.

• Heat a skillet over medium heat and add a small amount of oil. Once the oil is hot, add the tostones and cook for 2-3 minutes on each side until they are warmed and regain their crispiness.

• Use an air fryer set to 350°F (175°C). Place the tostones in the basket in a single layer and cook for 3-5 minutes, shaking the basket halfway through to ensure even heating.

• For a quick method, use a microwave. Place the tostones on a microwave-safe plate lined with a paper towel. Heat on high for 30-45 seconds. Note that this method may not retain the original crispiness as well as other methods.

• Frying pan: A large, flat-bottomed pan used to heat the oil and fry the plantain slices.

• Knife: A sharp tool used to peel and cut the plantains into 1-inch thick slices.

• Cutting board: A flat surface to safely cut and prepare the plantains.

• Tongs: A utensil used to turn the plantain slices in the hot oil and remove them from the pan.

• Paper towels: Absorbent paper used to drain excess oil from the fried plantains.

• Tostonera: A specialized tool used to flatten the plantain slices after their first fry. Alternatively, the bottom of a glass can be used.

• Glass: An alternative to a tostonera, used to flatten the plantain slices.

• Plate: A dish to hold the plantains after they are fried and drained.

• Stove: The appliance used to heat the frying pan and cook the plantains.

• Measuring cup: Used to measure the amount of oil needed for frying.

Pre-cut plantains: Peel and slice the plantains in advance and store them in the fridge to save time when you're ready to cook.

Use a deep fryer: A deep fryer can cook multiple plantain slices at once, reducing the overall frying time.

Prepare oil ahead: Heat the oil while you are slicing the plantains to streamline the process.

Batch flattening: Flatten all the plantains at once before the second fry to make the process quicker.

Season immediately: Have your salt ready to season the tostones right after frying to save time.