Crispy Dominican Tostones with a Spicy Chinolita Twist

4-minute read

There’s nothing quite like a plate of warm, crispy tostones—simple, comforting, and loaded with flavor. Growing up Dominican, we always had plantains in the house, ready to be fried up as a quick snack or served with dinner. These golden bites are made from one unripe (green) plantain, fried twice to achieve that perfect crispy-on-the-outside, soft-on-the-inside texture.

And let’s be real: once they’re nice and crunchy, the best way to level up your tostones game is by adding a little Chinolita Hot Sauce. Ready to fry up a quick batch? Let’s do this!

A Brief History of Tostones

Tostones have their roots in West African cooking traditions brought to the Caribbean during the colonial era. Over time, these fried plantain delights became staples in countries like the Dominican Republic, Puerto Rico, and Cuba. Each region added its own twist to the recipe, making it uniquely theirs.

In the Dominican Republic, tostones are the go-to side dish, snack, or even meal when paired with the right toppings. There’s no wrong way to enjoy them.

Ingredients (Serves 2)

• 1 large green plantain (if you’re in Tokyo and can’t find this, use 2 Filipino saba bananas—still firm and unripe)
• About 1 cup of vegetable or canola oil for frying
• Salt (to taste)
• Pepper (optional, to taste)
• Optional: a pinch of garlic powder or adobo seasoning
• Chinolita Hot Sauce (for that spicy finish)

Step 1: Peel & Prep

1. Trim both ends: Makes peeling easier.
   
2. Score the peel: Slice lengthwise along one of the ridges.
3. Peel it off: Use your thumb or a small knife to remove the skin.
4. Slice: Cut the plantain (or saba) into 1-inch chunks (about 2–3 cm).

Step 2: First Fry

1. Heat the oil: Warm in a deep pan over medium-high heat (around 350°F / 175°C).
2. Fry once: Cook the chunks for 3–4 minutes until they’re lightly golden.
3. Drain: Set on paper towels to absorb the excess oil.

Step 3: Smash & Second Fry

1. Flatten: Use a tostonera or the bottom of a sturdy glass to press each chunk into a flat round.
2. Fry again: Return to the hot oil and fry for 2–3 minutes per side until crispy and golden.
3. Season: Sprinkle with salt, pepper, and any additional seasoning you like.

Step 4: Serve It Up

Pile your crispy tostones onto a plate, and drizzle (or drench!) them with Chinolita Hot Sauce for that tangy, spicy finish. Tostones are best eaten warm, so don’t wait too long—grab your plate and enjoy!