📝 About This Recipe
Experience the soul of Caribbean street food with these perfectly crisp, twice-cooked green plantains. By using an air fryer, we achieve that iconic starchy crunch and tender interior with just a fraction of the oil used in traditional deep-frying. Paired with a vibrant, garlic-forward Mojo sauce, these tostones are a savory, addictive tribute to Latin American flavors.
🥗 Ingredients
The Plantains
- 3 large Green Plantains (must be very firm and completely green with no yellow spots)
- 2 tablespoons Avocado Oil (or any high-smoke point oil spray)
- 1 teaspoon Fine Sea Salt (to taste)
The Soaking Liquid
- 2 cups Warm Water
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Salt
Garlic Mojo Dipping Sauce
- 1/4 cup Extra Virgin Olive Oil
- 4 pieces Fresh Garlic Cloves (finely minced or pressed)
- 2 tablespoons Lime Juice (freshly squeezed)
- 1 tablespoon Orange Juice (preferably sour orange if available)
- 1 tablespoon Fresh Cilantro (finely chopped)
- 1/4 teaspoon Dried Oregano
- 1/8 teaspoon Cumin (ground)
- 1/4 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
-
1
Prepare the plantains by cutting off the ends. Use a paring knife to score the thick skin lengthwise in 3-4 places, being careful not to cut into the flesh. Peel the skin back with your thumb and discard.
-
2
Slice the peeled plantains into thick rounds, approximately 1 to 1.5 inches thick. Aim for uniformity so they cook evenly.
-
3
In a medium bowl, whisk together the warm water, 1 teaspoon of garlic powder, and 1/2 teaspoon of salt. Submerge the plantain chunks in this brine for 5 minutes. This adds moisture and ensures the interior stays tender.
-
4
Pat the plantain chunks very dry with a clean kitchen towel or paper towels. This is crucial for achieving a crispy exterior.
-
5
Preheat your air fryer to 375°F (190°C) for 3-5 minutes.
-
6
Place the plantain chunks in a bowl and toss with 1 tablespoon of avocado oil until well-coated. Arrange them in a single layer in the air fryer basket, ensuring they aren't touching.
-
7
Air fry for 8-10 minutes, flipping halfway through, until the plantains are softened and light golden but not yet browned.
-
8
Remove the plantains from the air fryer. While they are still hot, place a chunk on a flat surface. Using a 'tostonera' (plantain press) or the flat bottom of a heavy glass or plate, gently but firmly press down to flatten the chunk into a disc about 1/4 inch thick.
-
9
Quickly dip each flattened disc back into the garlic water brine for just a second, then pat dry again. This 'double dip' creates extra steam for a fluffy interior.
-
10
Lightly brush or spray both sides of the flattened discs with the remaining oil. Return them to the air fryer in a single layer (you may need to work in batches now that they are wider).
-
11
Air fry at 400°F (200°C) for an additional 6-8 minutes, flipping once, until the edges are deeply golden and crispy.
-
12
While the tostones finish cooking, prepare the Mojo sauce. In a small bowl, whisk together the olive oil, minced garlic, lime juice, orange juice, cilantro, oregano, cumin, and pepper.
-
13
Remove the tostones from the air fryer and immediately sprinkle with sea salt while the oil is still shimmering on the surface.
-
14
Serve immediately while hot and crispy with the bowl of Mojo sauce on the side for dipping.
💡 Chef's Tips
Always use green plantains; yellow or spotted plantains are too sweet and soft to become crispy tostones. Don't skip the soaking step as it prevents the plantains from becoming too dry in the air fryer's circulating air. If the plantain sticks to your press or glass, place a piece of parchment paper or a plastic zip-top bag between the plantain and the pressing tool. Work quickly while the plantains are hot from the first fry; if they cool down too much, they will crack and crumble when you try to flatten them. Store leftovers in an airtight container and reheat in the air fryer at 350°F for 3-4 minutes to restore the crunch.
🍽️ Serving Suggestions
Serve as an appetizer alongside a cold glass of sparkling limeade or a classic Mojito. Pair with a side of black beans and rice for a complete Caribbean-inspired vegetarian meal. Use as a gluten-free 'slider bun' by topping with pulled pork (pernil) and pickled red onions. Enjoy as a snack dipped in creamy avocado mash or a spicy chipotle aioli. Serve alongside grilled shrimp or skirt steak (churrasco) for a high-protein dinner.