Golden Twice-Fried Tostone Crunchies

Golden Twice-Fried Tostone Crunchies: Crispy, Craveable, and Totally Smashable

Ever bitten into something so crisp and satisfying that it makes your whole mouth do a happy dance? That’s exactly what you get with these Golden Twice-Fried Tostone Crunchies. Made from green plantains that are sliced, fried, smashed, and fried again (because once just isn’t enough), they’re the ultimate snack or side dish with island flair.

Paired with a zesty garlic-cilantro mojo sauce, these crunchy rounds are ready to elevate your appetizer game or just make your Tuesday night feel like a tropical escape. Whether you’re new to recipe tostones or have been smashing plantains since forever, this one’s a keeper.

Why You’ll Love These Golden Twice-Fried Tostone Crunchies

That CRUNCH: Twice-fried means crispy outside, tender inside. So satisfying.
Green plantains = snack gold: Unripe, starchy plantains fry up beautifully.
Flavor-packed mojo: Tangy, garlicky, herby it’s not optional, it’s essential.
Totally snackable: Serve ’em with drinks, toss on a platter, or eat ’em straight from the pan.

What You’ll Need (Just a Note)

The base of this dish is simple: a green plantain, some oil, and salt. The dipping mojo sauce brings the boldness garlic, citrus, fresh herbs, and just a little jalapeño heat. If you’re already dreaming about plantains, you’re in good company.

Full ingredient amounts are listed in the recipe card below!

How to Make Golden Twice-Fried Tostone Crunchies

Step 1: Peel and Slice the Plantain

Use a knife to slice off the ends and score the peel of the unripe green plantain lengthwise. Pry the peel away and slice the plantain into 1-inch thick rounds.

Step 2: First Fry

Heat neutral oil in a skillet (enough to come about 1/2 inch up the sides) over medium heat. Fry the plantain pieces for about 3 minutes per side, or until they’re lightly golden but not crisp. Remove and drain on paper towels.

Step 3: Smash It

While still warm, use a glass or small plate to smash each plantain slice into a disk aim for about 1/4 inch thick. Don’t worry if they’re not perfect circles. It’s rustic, not refined!

Step 4: Second Fry

Return the smashed plantains to the hot oil. Fry again for about 2–3 minutes per side, until deep golden and crispy. Sprinkle immediately with salt while hot.

Step 5: Make the Mojo Dipping Sauce

In a blender or food processor, combine:

3 garlic cloves
1/2 cup cilantro
1/3 cup olive oil
1 jalapeño (stemmed and deseeded)
2 tsp sugar
2 tsp fresh lime juice
2 tsp fresh orange juice
2 tsp white wine vinegar
Salt & black pepper to taste

Blend until smooth. Taste and adjust seasoning as needed.

Estimated Nutrition

Calories: ~180 per serving (4 tostones + mojo)
Fat: 14g
Carbohydrates: 15g
Fiber: 2g
Protein: 1g
Sodium: Varies depending on salt used

Preparation Time

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Tips for the Crispiest Plantain Smashed Snacks

Use truly green plantains: No yellow or ripe ones! The starch is key to crunch.
Fry in small batches: Overcrowding cools the oil and ruins the crisp.
Smash gently but evenly: Even pressure = even crispiness.
Don’t skip the salt: Sprinkle while hot for that addictive salty bite.

How to Serve and Store

Serving Suggestions

Pile onto a platter with a bowl of mojo sauce in the center.
Serve with grilled shrimp or jerk chicken.
Top with avocado, beans, or shredded chicken for a mini tostone taco moment.

Storage & Reheating

Fridge: Store leftovers in an airtight container for up to 2 days.
Reheat: Bake in a 375°F oven or air fry for 5 minutes to bring the crunch back.
Freeze: Not recommended they lose their magic. Make fresh when you can!

A Little Story from My Kitchen

The first time I made tostones, I had no idea what I was doing and I burned half of them. But the ones that survived? Life-changing. Now they’re my go-to whenever I need a snack that feels indulgent but still kinda wholesome. And that mojo sauce? Let’s just say I’ve caught my husband dipping everything into it. We’re talking fries, eggs, even pizza (not kidding).

FAQs About Golden Twice-Fried Tostone Crunchies

Can I use ripe plantains?

Nope! Ripe (yellow or blackened) plantains are for sweet dishes. For crispy tostones, stick with green plantains.

Do I need a tostone press?

Not at all! A glass, jar, or plate works perfectly for smashing.

Can I make these in the air fryer?

Yes! Air fry at 375°F first fry for 5–6 minutes, smash, then air fry again for another 5–6 minutes.

What oil is best for frying?

Use a neutral oil like canola, vegetable, or avocado oil. Olive oil can burn too quickly.

How thick should I slice the plantains?

About 1-inch thick before the first fry, and 1/4-inch after smashing.

What does mojo sauce taste like?

It’s garlicky, herby, citrusy, and a little spicy. Think bright, zippy green goodness.

Can I make the mojo ahead of time?

Yes! It keeps in the fridge for 3–4 days. Just give it a stir before serving.

Are these gluten-free?

Yes, totally! Just make sure all your sauce ingredients are certified gluten-free if needed.

Final Thoughts on Golden Twice-Fried Tostone Crunchies

These Golden Twice-Fried Tostone Crunchies are proof that a single plantain smashed with care and cooked just right can turn into a superstar snack. Paired with that dreamy mojo sauce, they bring serious flavor and tropical joy no passport required. Whether you’re a green plaintain pro or a curious first timer, this recipe tostones version will have you frying up batches in no time.

✨ Scroll down for the full recipe card with all the steps and exact ingredient measurements!