Pin it
Here’s my twist on my grandma’s classic tostones, but this time they’re made in the air fryer. I got tired of dodging greasy splashes over the stove, so finding this way to get crisp, golden plantains without the mess was a game-changer. The first time my abuela tasted them cooked this way, she was shook—they fooled her completely! That perfect crunch and hint of salt always takes me right back to her warm kitchen.
Truly Unforgettable Tostones
These aren't your typical tostones. The air fryer gets them super crisp outside but keeps them soft inside. My cousins came for a visit last weekend and couldn't get enough—said they reminded them of our go-to spot. Even my picky kids reach for these over chips, especially if there’s some creamy mayoketchu on the side!
What to Grab
- Kitchen Stuff: Parchment paper, sturdy plate or mug to smash with, trusty air fryer.
- Sauce Fixings: Mayo and ketchup for that classic pink dip, olive oil and garlic for garlicky ajillo, a dash of salt.
- Main Ingredients: Super green plantains, any spray oil you like, some salt to finish.
Jump Into Cooking
- Get the Plantains Prepped
- Kick off by peeling the plantains—score the skin down its length and slip it off with your thumbs, just like grandma did. Cut thick rounds as big as a wine cork. That first round in the air fryer’s just to tender them up for smushing later.
- Smash Time!
- Now for the fun part! Once those rounds are soft, sandwich them between parchment and gently flatten with your plate or mug. My kids call this part making plantain pancakes! Smash enough to flatten but leave ‘em a bit thick—don’t go overboard.
- Back to Crisp Up
- Time for the magic: pop them back in to finish crisping. When they’re browned and sizzling, pull ‘em out and sprinkle salt while they’re still hot!
Pin it
Getting Them Just Right
Want mine to always come out perfect? Only grab extra-green, super firm plantains—skip any if they have yellow spots. Definitely hit them with a second quick spray of oil before that last round in the air fryer, or they won’t brown as nicely. And don’t get impatient—let the air fryer do its thing. Good things take a little time!
Best Way to Share
I set out both dipping sauces so everyone can pick their favorite. That garlic oil is next-level! Serve these freshly cooked and still hot—they’re irresistible that way. If you’re hosting, keep batches coming because they disappear fast—my kitchen’s always packed when I make these!
Make Ahead Tips
Honestly, fresh is best. But here’s what I do sometimes: fry and squish the plantains first, then freeze ‘em. When it’s time to eat, just thaw and do the final crisping in the air fryer. They come out nice and crunchy every single time. Still, my family usually eats them up before I get a chance to freeze any!
Change Things Up
I love playing around with flavors! Swap regular salt for garlic salt or toss in some cayenne if you like heat. One time I even made a zesty cilantro lime dip and it totally rocked. That’s what’s fun about this—you get to make it your own way every time.
Pin it
Why It Matters
These tostones aren’t just snacks around here—they mean something to my family and they’re lighter, too! Making them always reminds me of my grandma and the love she put into every meal. Now I get to show my kids, so this tasty tradition keeps going with a modern twist.
Whenever someone tries these for the first time, it makes my day—especially when they shockingly find out there’s no deep frying at all! Food really does bring people together and make for awesome memories, even as we try new techniques along the way!
Frequently Asked Questions
- → Why soak the plantains?
- Soaking helps lock in moisture while stopping them from turning brown. The salted water adds flavor from the inside out.
- → How do I know if plantains are right for tostones?
- Grab green, hard plantains that aren't starting to go yellow. If they're soft and sweet, skip them for this.
- → What if I don't have a tostonera?
- Use some parchment and press the plantains flat with a mug or the bottom of a pan. Push gently for an even thickness.
- → Why cook them twice?
- First round softens the slices so you can smash them. Second cooking turns them crispy outside but soft inside.
- → Can I make these ahead?
- They're tastiest right after cooking while still hot and snappy. You can reheat them in the air fryer but they'll lose a little crunch.