Crispy Salted Fried Tostones

Transported straight from the sun-soaked patio of Tropical Vibes Ray & Mike in Puerto Banús, these savory fried plantains—classic Caribbean tostones—redefine rustic comfort. Thick slices of unripe green plantain are par-cooked in hot oil to soften the starchy core, smashed into jagged golden medallions, and fried a second time until shatteringly crisp around the frilled edges. Finished with a lavish shower of flaky sea salt while sizzling hot, they deliver the definitive bistro bar snack: deeply savory, beautifully textured, and utterly addictive.

The Bistro Recipe

Crisp, golden twice-fried green plantains smashed thin, fried until shatteringly crisp, and finished with crunchy flaky sea salt.

Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Servings 4

Method Deep-Fry

Scale

1x 2x 3x

Units

US Metric

Ingredients

The Plantains & Frying Medium

• 3 piece large green plantains, firm with unblemished green skins
• 2 cup neutral high-heat oil (canola, peanut, or avocado oil)

The Brine & Seasoning

• 1 cup cold water
• 2 cloves fresh garlic, crushed
• 1 tsp fine kosher salt
• Flaky sea salt (such as Maldon), for generous finishing

Instructions

1. 1
   Trim & Slice

   Cut ends off plantains, slice skins lengthwise, peel, and cut crosswise into 1-inch thick rounds.

2. 2
   First Fry

   Fry rounds in shimmering oil at 325°F (165°C) for 3 minutes per side until tender throughout.

3. 3
   Smash Flat

   Press warm pieces firmly beneath a parchment-lined flat glass into thin, jagged round discs[cite: 5].

4. 4
   Quick Dip

   Stir water, crushed garlic, and fine salt; dip each smashed disc in briefly for a seasoned crust.

5. 5
   Second Crisp Fry

   Raise oil heat to 375°F (190°C); fry discs 1 to 2 minutes until blistered, crunchy, and golden[cite: 5].

6. 6
   Drain & Salt

   Transfer to wire rack and immediately shower with crunchy flaky sea salt while hot and glistening[cite: 5].

The Secret to Shatteringly Crisp Edges: Use completely green plantains with zero yellow spots—they contain pure starch rather than sugar, ensuring a savory bite rather than sweet caramelization. Smashing them hot immediately out of the first fry creates delicate, frayed fringes that blister into supreme crunch during the second high-heat fry[cite: 5].

Curated Pairing Crisp Spanish Cava Brut Nature or a classic gin & tonic with lime to cleanse the palate between salty, crunchy bites.

Inspiration from Tropical Vibes

Tropical Vibes Ray & Mike Caribbean food

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