Tostones (Twice-Cooked Plantains)

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Tostones are twice cooked plantains that make the ultimate blank canvas for any toppings. Go vegan with fresh veg and pesto, add feta cheese for a salty, tangy bite, top with tuna or salmon tartare or pulled beef or chicken.

Plantains come in two varieties, ripe (yellow/brown) or unripe (green). The unripe/green variety is great for tostones and chips. The ripe/yellow variety  work great in sweeter preparations and mimic sweet potatoes in flavor and texture when roasted. 

To get the best results use a great quality extra virgin olive oil, we love Colavita

Watch us making tostones: (recipe follows)

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings



  • 3 green plantains

  • 1/2 cup extra virgin olive oil, such as Colavita

  • salt, to taste

Cilantro Oil

  • 1 cup packed fresh cilantro, washed and dried

  • 2 cloves garlic

  • 1/2 cup extra virgin olive oil, such as Colavita

  • salt and pepper, to taste


  • 1 avocado

  • 1 mango

  • 1 cup hearts of palm

  • 3 scallions

  • 1 red pepper

  • 1 jalapeno

  • 1 lime

  • cilantro oil



1. Cut off ends of plantains.

2. Cut through the peel lengthwise and place in hot tap water for fifteen minutes to make it easy to peel.

3. After fifteen minutes of sitting in hot water, peel the plantains like you would peel a banana.  

4. Slice plantains into two inch chunks.

5. Heat a frying pan on medium-high heat and add extra virgin olive oil into pan.

6. Cook plantains for 2-3 mintues per side until golden brown. 

7. Using the back of metal or glass cup or pan, smash the plantains to 1/4 inch thickness. Place back in the frying pan and cook for 2 minutes per side, until golden brown. 

8. Season with salt and serve with cilantro oil and salsa. 

Cilantro Oil:

Blend ingredients together. 


Dice the avocado, mango and hearts of palm into 1/4 inch chunks.

Dice the scallions, red pepper and jalapeno into fine dice.

Combine fruits and vegetables and mix with fresh lime juice and cilantro oil.