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My parents lived in Puerto Rico for two years while my Dad taught English. I grew up eating many dishes from there, but tostones have always been my favorite. I still make the fried snacks when I miss my family.
36 ServingsPrep: 15 min. + soaking Cook: 5 min./batch


  • 3 garlic cloves, minced
  • 1 tablespoon garlic salt
  • 1/2 teaspoon onion powder
  • 6 green plantains, peeled and cut into 1-inch slices
  • Oil for deep-fat frying
  • 1 tablespoon garlic powder
  • 1-1/2 teaspoons garlic salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt


  • In a large bowl, combine the garlic, garlic salt and onion powder.
  • Add plantains; cover with cold water. Soak for 30 minutes.
  • Drain plantains; place on paper towels and pat dry. In an electric
  • skillet or deep fryer, heat oil to 375°. Add plantains, a few at
  • a time, and cook for 30-60 seconds or until lightly browned. Remove
  • with a slotted spoon; drain on paper towels.
  • Place plantain pieces between two sheets of aluminum foil. With the
  • bottom of a glass, flatten to 1/2-in. thickness. Fry 2-3 minutes
  • longer or until golden brown.
  • Combine seasoning mix ingredients; sprinkle tostones with seasoning
  • mix. Yield: 3 dozen.

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Tostones (continued)

Nutritional Facts: 1 tostone equals 63 calories, 3 g fat (trace saturated fat), 0 cholesterol, 103 mg sodium, 10 g carbohydrate, 1 g fiber, trace protein.