These Air Fryer Tostones deliver all the crispy, golden crunch of traditional fried plantains with a fraction of the oil. Made from green plantains and seasoned with just salt, they're an addictive Caribbean snack that stays crispy for hours. Find the full recipe below.
Did You Know?
Tostones are enjoyed across Latin America and the Caribbean under many different names — patacones in Colombia and Ecuador, tostones in Puerto Rico and the Dominican Republic, and banann peze in Haiti. Despite the different names, the twice-fried technique is the same everywhere.
Green plantains are starchier and less sweet than their ripe yellow counterparts, which is why they behave more like a potato when cooked. The double-cooking method — first to soften, then smashed and cooked again — is what creates the signature crispy exterior and tender, starchy interior that makes tostones irresistible.
Pro Tips
- Use very green plantains — they must be firm and green with no yellow spots. Ripe plantains will turn mushy and sweet instead of crispy.
- Coat well with oil — even in an air fryer, tostones need a good coating of oil to crisp up properly.
- Smash evenly — use a tostonera or the flat bottom of a glass to press them to an even thickness for uniform crispiness.
- Don't overcrowd the basket — air needs to circulate around each tostone for maximum crunch.
- Serve immediately with salt — season right out of the air fryer while they're hot so the salt sticks.
Frequently Asked Questions
What's the difference between tostones and maduros?
Tostones are made from green (unripe) plantains and are savory and crispy. Maduros are made from ripe (yellow-black) plantains and are sweet and caramelized.
Why are my tostones not crispy?
The plantains may not be green enough, or they need more oil. Make sure to coat them well before air frying.
Can I make tostones in a regular oven?
Yes — bake at 425°F on a greased baking sheet, flipping halfway through. They won't be as crispy as air-fried but still good.
What dipping sauce goes best with tostones?
Garlic mojo sauce is the classic. Ketchup, mayo-ketchup (salsa rosada), and guacamole are also popular.
Can I prep tostones ahead of time?
You can do the first fry and smash them ahead. Store flat in the fridge and do the second air fry right before serving.
How do I peel green plantains easily?
Cut off both ends, score along the ridges, and use a knife tip to pry off the skin. Soaking in warm water for 5 minutes helps.
Are tostones gluten-free?
Yes! Tostones are naturally gluten-free, dairy-free, and vegan — just plantains and oil.
How do I store leftover tostones?
Store in an airtight container in the fridge for up to 3 days. Re-crisp in the air fryer at 375°F for 3-4 minutes.
Tostones are crispy, twice-fried green plantain slices, commonly enjoyed in Latin American and Caribbean cuisine.
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Full Recipe
Air Fryer Tostones — The Caribbean Plantain Snack That Stays Crispy for Hou Recipe
Ingredients
Method
- Peel the green plantains by cutting off the ends and making a shallow lengthwise slit along one of the ridges. Use a paring knife to remove the tough skin carefully.
- Set your air fryer to 350°F (177°C) and allow it to preheat for a few minutes.
- Cut the plantains into 1-inch pieces and place them in a mixing bowl.
- Arrange the plantain pieces in a single layer in the air fryer basket.
- Air fry at 350°F (177°C) for 10 minutes until slightly golden and softened.
- Use a tostonera or the back of a drinking glass to gently mash the plantains into flat disks.
- If they stick, carefully separate them with a paring knife.
- Place them back in the air fryer basket in a single layer.
- Air fry at 350°F (177°C) for an additional 5 to 7 minutes, flipping halfway through, until crispy and golden brown.
- Sprinkle with salt and serve immediately with ketchup or your favorite dipping sauce.
- Tostones are best enjoyed hot and fresh.
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What to Serve With Air Fryer Tostones
Garlic mojo sauce (olive oil, garlic, lime juice, salt) is the traditional Dominican and Cuban dipping sauce that brings tostones to life.
Pernil or carne guisada alongside tostones makes a classic Caribbean plate — the starchy plantains soak up the rich meat juices beautifully.
A simple cabbage slaw with lime and cilantro adds a fresh, crunchy contrast to the crispy, salty tostones.
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