Air Fryer Tostones

Air fryer tostones are crispy, golden plantain slices that offer a healthier twist on the classic fried Caribbean side dish. Quick to prepare, they’re perfect as a snack or side with vibrant flavors.

Ingredients

• 2 green plantains, peeled and sliced into 1-inch rounds
• 2 tablespoons olive oil or avocado oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon garlic powder (optional)

How To Make Air Fryer Tostones

1. Prep the Plantains: Peel the plantains by cutting off the ends and slicing the skin lengthwise. Cut into 1-inch thick rounds.
2. First Cook: Preheat the air fryer to 380°F (190°C). Lightly brush plantain slices with oil. Place in the air fryer basket in a single layer and cook for 5-7 minutes until slightly softened.
3. Flatten: Remove plantains and gently smash each slice with the bottom of a glass or a tostone press to about 1/4-inch thickness.
4. Second Cook: Brush flattened plantains with oil, sprinkle with salt and optional garlic powder. Return to the air fryer at 400°F (200°C) and cook for 8-10 minutes, flipping halfway, until golden and crispy.
5. Serve: Serve hot with your favorite dipping sauce or topping.

You Must Know

• Green Plantains: Use firm, green plantains for the best texture; ripe ones are too soft and sweet.
• Storage: Best eaten fresh, but store leftovers in an airtight container in the fridge for up to 2 days. Reheat at 350°F for 3-5 minutes to crisp up.
• Allergy Info: Naturally gluten-free, vegan, and nut-free; check oil and seasonings for allergens.

Topping Variations

• Garlic Mojo: Drizzle with a mix of olive oil, minced garlic, lime juice, and cilantro.
• Spicy Kick: Sprinkle with chili powder or serve with hot sauce.
• Cheesy: Top with a sprinkle of cotija cheese or nutritional yeast after cooking.
• Avocado Smash: Spread with mashed avocado and a pinch of sea salt.

Make It A Meal

• Tropical Plate: Pair with grilled chicken, rice, and black beans for a Caribbean-inspired meal.
• Tostone Nachos: Top with shredded pork, salsa, and guacamole for a fun twist.
• Side Dish: Serve alongside a shrimp ceviche or mango salad for a light lunch.

Pro Tips

• Peeling Trick: Soak plantains in warm water for 5 minutes to make peeling easier.
• Even Smashing: Press gently and evenly to avoid breaking the plantain slices.
• Single Layer: Avoid overcrowding the air fryer basket to ensure crispiness.
• Oil Choice: Avocado oil withstands high heat better, enhancing crispiness.

Recipe FAQs

Q: Can I use ripe plantains?
A: No, ripe (yellow) plantains are too soft and sweet for tostones. Stick to green plantains.

Q: Why are my tostones not crispy?
A: Ensure you’re using enough oil, cooking in a single layer, and smashing evenly. Increase cook time by 1-2 minutes if needed.

Q: Can I make these without oil?
A: Yes, but they’ll be less crispy. Use parchment paper to prevent sticking.

Q: Can I make tostones in the oven?
A: Yes, bake at 400°F (200°C) on a parchment-lined tray for 10 minutes per side after flattening, but they may be less crispy.

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Air Fryer Tostones

Print Recipe

Twice-cooked green plantains made crispy in the air fryer, served with a creamy mayo-ketchup dipping sauce. A healthier take on this Latin favorite.

• Author: Isabel
• Prep Time: 20 min
• Cook Time: 25 min
• Total Time: 45 minutes
• Yield: 20 1x
• Cuisine: Puerto Rican

Ingredients

Scale
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• 1 cup mayonnaise.
• 1/4 cup ketchup.
• 1/4 teaspoon garlic powder.
• 3 medium green plantains.
• 4 cups cold water.
• 1 tablespoon kosher salt.
• 3 tablespoons neutral cooking oil.
• Coarse salt for finishing.

Instructions

1. Whisk together mayonnaise, ketchup and garlic powder. Refrigerate until needed.

2. Score and peel plantains, cut into 1 1/2 inch chunks, soak in salted water for 20 minutes.

3. Pat dry, toss with oil, air fry at 350°F for 3-6 minutes per side until tender.

4. Flatten cooked pieces to 1/4 inch using tostonera or flat object.

5. Brush with oil, air fry at 400°F for 3 minutes, flip, oil again, cook for 4 more minutes.

6. Season with salt and serve hot with dipping sauce.

Notes

1. Sauce can be made 48 hours ahead.
2. Work in batches if needed.
3. Best served immediately.