Tostones
Crisp, twice-fried green plantains
25 minutes · 4 servings
Green plantain · Sides
Plantain chips
Thin, crisp, and lightly salted
Firm green plantains sliced thinly make a simple crunchy snack. Small batches and even slices give the most consistent results.
Let’s make it.
Prepare
Peel the plantains. Slice into very thin rounds, about 1–2 mm, using a sharp knife or a mandoline with its hand guard.
Heat oil
Pour about 1 inch of oil into a deep heavy pan, leaving plenty of headroom. Heat to 350°F (175°C).
Fry in batches
Pat slices dry and carefully separate them into the oil. Fry for about 2–3 minutes, stirring gently, until golden and crisp.
Drain and season
Lift out with a slotted spoon, drain, and salt immediately. Let cool fully before transferring to an airtight container.
A little kitchen wisdom
- Uniform thickness prevents a mix of burnt and soft chips.
- Do not add wet slices to hot oil.
- Enjoy fresh for the best crunch.
Need a hand getting started? Read how to peel a plantain and our cooking guide.
Times are estimates; use the doneness cues in the method. Follow safe internal temperatures for meat, seafood, and egg dishes. Read our recipe approach.
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