Wednesday, April 6, 2016


Tostones - popular Latin American food. It is thick chips, or smashed patties, of plantain, plant which looks like banana, but not banana at all. Just be cautious - these sweet-ish chips, in combination with garlic-lime sauce, are addictive.

Blog's Category: Awesome Findings, Hors D'oeuvre, International, Snacks, Vegetarian


First time, I enjoyed fried plantains many year ago on our vacation in Miami. Since then, I am a fan of this starchy banana-like vegetable. Plantain, unlike banana, has not to be consumed raw and used mostly in savory dishes. It's often fried, then sometimes mashed, or smashed like in this recipe. It is a great side to any type of meat or vegetable, especially with sauce or gravy.

Tostones is a Puerto Rican dish. Below is a traditional way to cook tostones. I'm not completely happy with a fact that it is twice-fried dish but final result is great. As a bonus to plantain's starchiness - high nutritional value. It's high in potassium, vitamin A and C, fiber. So I'm not feeling guilty at all :)

What is it?

Thick slices of plantain is fried, then smashed into patties and fried again. Simple? Yes. But the key is win-win combination of these tostones with my Lime-Garlic dipping sauce.

Taste Description

Tender sweetness of crunchy tostones, lightly sprinkled with salt, bursts and shines after you dip them into super-flavorful dipping sauce - resulting sweet-and-sour bouquet of garlic, lime, cilantro, plantain flavors knock you out while your hand is already reaching for a next chip.

How to Serve

As any fried food, tostones are the best when served right away. Sorry, couldn't save any to test them cooled down :) I assume they are still delicious after re-heating, preferably in a toaster-oven to regain its crunchiness.

Tostones - Smashed Plantain Chips

For 16-18 tostones:
  • 2 plantains
  • salt
  • oil for frying (I use light olive oil or grape oil)
Dipping sauce:
  • 1 tbs ketchup
  • 1 tbs sriracha (omit if you don't like spicy food)
  • 1 lime (juice only)
  • 1 tbs soy sauce
  • 3 garlic cloves, finely chopped
  • 2-3 tbs water
  • few sprigs of cilantro, chopped

- First, make dipping sauce combining all ingredients together. Set aside for serving.

- Prepare plantain by cutting off ends, peeling it and slicing into 1"-thick circles (see pictures below).

- Fry plantain slices on a medium-high heat in about 4 tablespoons of oil until golden brown, on both sides. Remove on a plate. They will be slightly undercooked, but that's OK.

- Place plantain piece in between two layers of plastic wrap and, using flat-bottomed pan (see pictures), press down with both hands to smash it into about 4 mm thick patties. 

- When done with smashing, fry patties on a same frying pan until crunchy and golden-brown. Add oil if needed. Remove cooked chips onto plate with paper towel to absorb extra oil. Sprinkle a little bit with a salt.

- Serve with dipping sauce on a side and.. Enjoy!



Your dipping sauce will be a bit sour, but that's all right - in combination with neutral-sweet chips it will be just perfect.

Ir's easy to differentiate plantain from banana in a store - plantains are bigger, heavier,  usually in a dark spots and bruises. sometimes almost black when ripe.

Don't bang, just press down evenly :)

Some patties are not perfectly round, and it doesn't make them taste a bit worse :)

.. just a bit of salt..

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