How to Make Crispy Tostones Every Time

If your tostones keep coming out soft, soggy, or not nearly as crispy as the ones you love at Caribbean and Latin restaurants, you’re probably missing one or two simple steps.

Tostones are made with green plantains that are fried twice—and that double-fry method is what gives them their signature crispy outside and tender center.

But there’s a technique to getting them really crispy. In this recipe, I’m showing you exactly how to make crispy tostones at home, including when to smash them, how hot your oil should be, and the little mistakes that can leave them soft instead of crunchy.

My Secret: The Seasoned Water Dip

After the first fry and smash, I quickly dip each smashed plantain into seasoned water before frying it for the second time. This is one of my favorite tricks because the seasoned water adds flavor to the tostones during the cooking process instead of relying only on seasoning them at the end.

Once they’re fried and crispy, taste and add a little extra salt while they’re still hot if needed. Everyone’s salt preference is different, so season to your liking! 

For my seasoned water, I like to use:

• Water

• Onion powder

• Garlic powder

• Salt

Give everything a good stir so the seasonings are distributed throughout the water. Once your plantains have been fried once and smashed, quickly dip each one into the seasoned water, let the excess drip off, and then carefully place it back into the hot oil for the second fry.

Why Dip Tostones in Water Before Frying?

That quick dip helps season the plantain while also contributing to that crispy exterior during the second fry. The key word here is quick. You don't want to leave the smashed plantains soaking in the water. Dip. Drain. Fry.

And always be careful when adding them back to the oil because water and hot oil can splatter.

How to Make Crispy Tostones

1. Use Very Green Plantains

Start with firm, GREEN plantains. This isn't the recipe for those yellow, sweet plantains sitting on your counter. Green plantains are starchier, which is exactly what we want for crispy tostones.

2. Peel and Cut

Cut off both ends of the plantain and make a shallow slit lengthwise through the peel. Remove the peel and cut the plantain crosswise into thick pieces.

3. First Fry

Heat your frying oil and add the plantain pieces in batches. Fry until they're lightly golden and tender enough to smash. Don't worry about getting them super crispy at this point. The first fry is about cooking and softening the plantain.

4. Smash

Remove the plantains from the oil and smash each piece while it's still warm. Use a tostonera, the bottom of a glass, or anything sturdy and flat.

5. Give Them the Seasoned Water Dip

Here's the step you don't want to skip. Quickly dip each smashed plantain into your mixture of water, onion powder, garlic powder, and salt. Let the excess water drip off.

6. Fry Again Until REALLY Crispy

This is where a lot of people go wrong—don't take your tostones out of the oil too early! Carefully place the plantains back into the hot oil and give them enough time to really fry. You want them golden, crisp around the edges, and firm on the outside, not just lightly golden. 

The longer they fry during this second round, the crispier they’ll become, so don't rush this step. Keep an eye on them and let them develop that deep golden color and crunchy exterior you're looking for.

Once they're nice and crispy, remove them from the oil and drain. Taste one and add a little extra salt while they're still hot if needed.

Remember: color doesn't always mean crunch. Give them time to crisp up!

Why Your Tostones Might Be Coming Out Soggy

If you're still struggling to get them crispy, check these things:

• Your plantains are too ripe. You want firm, green plantains.

• Your oil isn't hot enough. Cooler oil can leave the plantains greasy instead of crisp.

• You're overcrowding the pan. This can quickly lower your oil temperature.

• You're soaking instead of dipping. The seasoned-water step should be quick.

• You're letting them sit too long. Tostones are best served fresh and hot.

Remember This!

Great tostones aren't complicated, but technique matters. 

First fry → smash → seasoned water dip → second fry.

Once you make them this way, you'll understand why I don't skip this step :)

Prefer to watch instead of reading this delicious recipe? check out this video for a quick and easy guide: