What are tostones and where are they from?
Tostones the ultimate Latin side dish you just can’t live without! Use this recipe to add that extra bit of texture to any meal, or just have it as a tasty savory snack. This recipe is simple, made with just four ingredients, and can be made in under 15 minutes!
If you’ve never tried tostones, boy are you missing out! But don’t panic, get ready to be mindblown by this simple, cultural, and delicious easy garlic tostones recipe. And yes this recipe is vegan, so it can be enjoyed by all!!
Tostones are plantain chips which are commonly served as a side dish to accompany many different Latin dishes. It’s not exactly known where tostones originated from, but the recipe is historically most connected to the Dominican Republic. However, many Latin and Caribbean countries have adopted and created their own versions of this simple recipe.
Tostones are green plantains that are twice-fried, creating the perfect crispy side dish or snack. Green plantains are also an excellent source of fiber… so plantains are delicious and have added benefits, I’ll say that’s a WIN-WIN!
In this recipe, I will transform the iconic classic tostones recipe with some garlic, cilantro, and olive oil just to elevate it a tad more.
What pairs well with Garlic tostones?
Honestly, literally everything and anything pairs well with garlic tostones! Have them as a snack if you’re feeling peckish. Or have them as a side to accompany salads, soups, sandwiches, and everything else in between. They’re great with some arroz y habichuelas con coco, vegan Chicharrón de Pollo, and some ensalada de papa…YUM!!! If this sounds like a feast, that’s because it is! I usually Invite some family or friends over for a dinner party, share with some neighbors, or use the leftovers for delicious meal-prep lunches. I guarantee you will be satisfied.
Want to elevate this recipe even more!? Serve it with El colmadito’s creamy vegan garlic sauce. WARNING it’s definitely a garlicky combo but, it’s so worth it. Maybe just don’t go on a date right after HAHA!
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Easy Garlic Tostones- Fried garlic plantains chips
Equipment
- Frying pan
- Tostonera (Plantain masher) or large mug
- Small bowl
Ingredients
- 2 Green plantains
- 1 TSP Granulated garlic
- Pinch of chopped cilantro
- 1 TBSP olive oil
- Salt to taste
- ½ CUP Oil for frying (Oil with a high smoke-point)
Instructions
- Heat the frying pan and oil to medium heat.
- Meanwhile, peel the plantains and then cut into about 5 pieces. *Check out the notes section for a quick and easy way on how to do this.
- Test to make sure that the oil is hot by adding one of the plantain pieces. If it sizzles immediately it's ready, If not take out the piece and try again in a couple of minutes.
- Add the plantain pieces to the oil. Cook for about 5-8 minutes or until the pieces are crisp and lightly golden. Make sure to turn over halfway.
- Remove the plantain pieces, turn down the oil a bit.
- Place a paper towel on a plate then add the plantain pieces on top to remove any excess oil.
- While the plantain pieces are still warm use the tostonera (check the tips section if you don't have one) to mash the plantains one at a time. Just before you finish mashing all the plantains, turn the heat back up on the oil.
- When the oil is hot, add the mashed pieces of plantain back to the oil and fry for about 2-3 minutes or until golden brown and crispy (these will be slightly darker than the first time). Make sure to turn over halfway.
- The oil will start to reduce its temperature once the plantains are added. Increase the heat to medium-high heat, if needed, to keep the temperature consistent.
- Place the plantain chips on the plate previously used to drain the oil (change the paper towel if needed).
- Quickly season with salt on both sides and serve on another plate.
- In a small bowl, combine the granulated garlic, chopped cilantro, and olive oil. Drizzle the mixture over the tostones and DONE!
Notes
- Plantains for tostones are best when they are completely green without any large yellow or black spots. A couple of black spots are inevitable, but less is best. Aim for long and wide plantains. Keep in mind the peel is quite thick.
- When peeling plantains: make 5 lengthwise incisions along the plantain. This should make it easier for you to pull the peel pieces off. Use a knife to help assist you while pulling. Remove any bits of the peel that may have been left behind.
- When frying the plantains: you don't want them to get too dark for the first fry. Try and keep the oil at medium heat, anything higher will make your tostones too dark on the second fry.
- When frying the plantains, make sure the oil is hot. If the oil is too low the plantains will soak up the oil instead, making the tostones quite oily and unpleasant.
- When using a tostonera, if new, coat with some oil or use some saran wrap (cling wrap) to avoid sticking.
- If you don't have a tostonera, cover the bottom of a mug with come saran wrap (cling wrap) and mash the plantains.