Best 10 Tostones Dip Recipes

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Tostones dip, a delectable appetizer with crispy plantain chips and a flavorful dip, is a perfect party snack or a tasty side dish. Originating from the Caribbean and Latin American cuisines, this dish combines the crunchy texture of fried plantains with a creamy, tangy, or spicy dip. Whether you prefer a classic avocado-based dip, a spicy salsa, or a creamy cheese dip, there's a tostones dip recipe to suit every taste. With simple ingredients and easy-to-follow steps, you can create a crowd-pleasing tostones dip that will be the star of your next gathering.

Check out the recipes below so you can choose the best recipe for yourself!

TOSTONES WITH GARLIC MOJO DIPPING SAUCE



Tostones with Garlic Mojo Dipping Sauce image

Crispy twice-fried plantains are a staple throughout many Latin American countries, including Puerto Rico, where my family is from. They're eaten at just about any time of day and in many ways-as a side dish along with entrees like pork or fish, as the base for savory party canapes or even as a salty late-night bar snack with a variety of dipping sauces. Here we serve them with garlic mojo (from the Spanish word "mojar" which means "to wet")-a tangy and spicy condiment made with fresh citrus juice, olive oil, garlic and herbs. Mojo is typically made with sour orange juice from Seville oranges, but as those aren't readily available you can use a mix of lime and regular orange juice to approximate the flavor.

Provided by Alejandra Ramos

Categories     appetizer

Time 30m

Yield 4 to 6 servings as an appetizer or side dish

Number Of Ingredients 10

5 large cloves garlic, peeled
1 1/2 teaspoons kosher salt, plus more if needed
1/2 teaspoon freshly ground black pepper
2 sprigs fresh oregano or 1 teaspoon dried oregano
1 sprig fresh cilantro
1/2 cup sour orange (Seville orange) juice or 1/4 cup lime juice plus 1/4 cup fresh orange juice
1/3 cup olive oil
Vegetable oil, for frying
4 large green plantains
Kosher salt

Steps:

  • For the mojo: Finely mince or use a rasp grater to grate the garlic into a small bowl or the base of a mortar and pestle. Add the salt and pepper and use a fork or the pestle to mash into a paste. Strip the oregano and cilantro leaves off the stems and add them to the bowl, mashing them into the paste. Whisk in the sour orange juice or equal parts lime and orange juice and the olive oil. Taste and add additional salt if desired. Set aside while you prepare the tostones.
  • For the tostones: Heat 3 inches of vegetable oil in a medium heavy-bottomed pot or Dutch oven until it reaches 325 degrees F on a deep-fry thermometer.
  • While the oil heats, peel the plantains and cut on the bias into 2-inch-thick pieces.
  • Fry the plantains in batches until crisp and pale yellow, about 2 minutes. Remove from the oil with a slotted spoon and drain on paper-towel-lined baking sheets. Repeat with the remaining plantains.
  • Move the pot the off the heat (do not discard the oil).
  • Line a cutting board with parchment paper and gather a flat-bottomed glass and small bowl of water. Place a fried plantain on the parchment paper, dip the bottom of the glass in the water and use it to smash the plantain to about 1/2-inch thick. Repeat with the rest of the plantains.
  • Put the oil on the heat again and bring it back up to 325 degrees F. Fry the smashed plantains in batches until golden and crisp, 1 to 2 minutes. Drain on paper towels, season with salt and serve hot with the garlic mojo dipping sauce.

TOSTONES WITH GARLIC SAUCE



Tostones with Garlic Sauce image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Puree 2 garlic cloves in a food processor with 1/4 cup olive oil. Add 1 chopped scallion, 2 teaspoons white vinegar and 1/4 teaspoon each cumin seeds and red pepper flakes; pulse until combined. In batches, cook one 16-ounce package thawed frozen tostones (fried plantains) in vegetable oil until golden and crisp, 2 to 4 minutes per side. Blot with paper towels and season with salt. Serve with the garlic sauce.

TOSTONES



Tostones image

Categories     Side     Fry     Vegetarian     Plantain     Gourmet     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 18 to 24 tostones

Number Of Ingredients 2

3 to 4 large unripe (green) or barely ripe (slightly yellow) plantains
about 2 cups olive or canola oil for frying

Steps:

  • With a sharp small knife cut ends from each plantain and cut a lengthwise slit through skin. Cut plantains crosswise into 1-inch-thick pieces and, beginning at slit, pry skin from pieces. In a 12-inch nonstick skillet heat 1/2 inch oil over moderate heat until just hot enough to sizzle when a plantain piece is added. Fry plantains in batches, without crowding, until tender and just golden, 2 to 3 minutes on each side. With tongs transfer plantains as fried to paper towels to drain.
  • Remove skillet from heat and reserve oil. With the bottom of a heavy saucepan or a wide solid metal spatula flatten plantains to 1/4 inch thick (about 3 inches in diameter). Into a bowl of warm salted water dip flattened plantains, 1 at a time, and drain them well on paper towels.
  • Heat reserved oil over moderate heat until hot but not smoking and fry flattened plantains in batches, without crowding, until golden, about 3 minutes. With tongs transfer tostones as fried to paper towels to drain and season with salt if desired.
  • Serve tostones immediately.

TOSTONES (FRIED PLANTAINS)



Tostones (Fried Plantains) image

A Puerto Rican side, usually served with rice and beans in our family.

Provided by Melanie

Categories     100+ Everyday Cooking Recipes     Vegetarian     Side Dishes

Time 35m

Yield 6

Number Of Ingredients 4

2 cups vegetable oil for frying
3 plantains, peeled and sliced into 1-inch pieces
salt to taste
garlic powder to taste

Steps:

  • Heat the oil in a heavy skillet over medium heat. Place a few plantain slices in the oil, and cook until lightly golden in color, about three minutes. Drain on paper towels. Repeat with the remaining slices.
  • While the plantain slices are still warm, place them one at a time between two sheets of wax paper, and flatten by hand to 1/4 inch thick. Return flattened slices to the skillet, and continue frying until golden brown. Drain on paper towels, and season with salt and garlic powder.

Nutrition Facts : Calories 174.8 calories, Carbohydrate 28.7 g, Fat 7.7 g, Fiber 2.1 g, Protein 1.2 g, SaturatedFat 1.1 g, Sodium 197.4 mg, Sugar 13.5 g

TOSTONES



Tostones image

Enjoy these crispy plantain slices that are ready in just 15 minutes - a perfect Latin American side dish.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 15m

Yield 13

Number Of Ingredients 3

1 green (unripe) plantain, peeled
3 cups vegetable oil
1 teaspoon salt

Steps:

  • In deep 12-inch skillet or deep fryer, heat oil to 375°F over medium-high heat. Slice plantain into 1/2-inch pieces. With tongs, carefully place sliced plantains in hot oil. Cook 1 to 1 1/2 minutes, turning frequently. (Cook ripe plantains 45 seconds to 1 minute.)
  • Remove from hot oil, and place on paper towels. Using tostonera or the bottom of glass, press each plantain slice to about 1/8-inch thickness. (Press ripe plantains to 1/4-inch thickness.)
  • Return pressed plantains to hot oil. Cook a few at a time, turning frequently, until golden yellow and crispy. Drain on paper towels. Sprinkle evenly with salt.

Nutrition Facts : Calories 45, Carbohydrate 5 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 0 g, TransFat 0 g

TOSTONES (TWICE FRIED GREEN PLANTAINS) WITH MAYO-KETCHUP DIPPING SAUCE



Tostones (Twice Fried Green Plantains) with Mayo-Ketchup Dipping Sauce image

I love plantains and I craved these all the time when I was pregnant. They are great as a side dish or appetizer. After you smash them, but before you fry them the second time, you can put them in a resealable plastic bag and freeze them for later. There's no need to defrost them but be careful when you drop them in the hot oil. You can adjust the mayonnaise to ketchup ratio to your liking and add more or less garlic.

Provided by LatinaCook

Categories     Appetizers and Snacks

Time 50m

Yield 4

Number Of Ingredients 6

½ cup mayonnaise
½ cup ketchup
1 large clove garlic, pressed
3 cups canola oil for frying
2 green plantains, peeled and cut into 1 1/2-inch chunks
1 pinch garlic salt

Steps:

  • Combine the mayonnaise, ketchup, and garlic in a small bowl. Cover and refrigerate for at least 30 minutes before serving.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Fry plantain chunks until golden but not browned, 5 to 7 minutes. Drain on a plate lined with paper towels. Allow the plantains to cool slightly, then smash each piece of plantain in a tostonero or with the bottom of a clean can. Fry the flattened plantains a second time until golden and crisp, 5 to 7 minutes more. Season with garlic salt.

Nutrition Facts : Calories 483.6 calories, Carbohydrate 37.4 g, Cholesterol 10.4 mg, Fat 38.8 g, Fiber 2.2 g, Protein 2 g, SaturatedFat 5.5 g, Sodium 576.6 mg, Sugar 20.6 g

TOSTONES DIP



Tostones Dip image

Easy Dip For Puerto Rican Tostones. We as in me and my boyfriend love doing this after making some tostones. Simple,yet taste so good.

Provided by Chef Caroline

Categories     Puerto Rican

Time 3m

Yield 6 serving(s)

Number Of Ingredients 4

1 cup ketchup
1 cup mayonnaise
1 teaspoon garlic powder
1 teaspoon black pepper (optional)

Steps:

  • Use large Bowl.
  • Add All ingredients into bowl.
  • Whip using a fork.

TOSTONES CON MOJO (FRIED PLANTAINS W/ DIPPING SAUCE)



Tostones con Mojo (Fried Plantains w/ dipping sauce) image

Typical Puerto Rican side dish. Goes great with any meat or poultry. You can try different dipping sauces.

Provided by Myra Roldan

Categories     European

Time 25m

Yield 16 tostones, 8 serving(s)

Number Of Ingredients 5

2 large green plantains
1/2 cup vegetable oil or 1/2 cup olive oil
1 tablespoon adobo seasoning or 1 tablespoon salt
1/2 cup ketchup
1/2 cup mayonnaise

Steps:

  • In a skillet heat 1/2 cup of oil.
  • Peel skin off plantain by making a surface cut lengthwise and peeling to the sides (plantains can be tricky to peel).
  • Cut the plaintain in diagonal wheels about 1/2 inch thick.
  • Make sure oil is sizzling, fry plantains turning once for about 5 minutes (2-1/2 minutes each side).
  • Remove plaintains from oil.
  • Pat dry plantains, flatten each wheel (use a piece of wax paper folded for thickness) and sprinkle with Adobo or salt.
  • Refry plantains until golden and crispy.
  • For the"Mojo" combine ketchup and mayonnaise together in a small dish.
  • Serve plantains hot.
  • Makes a great side dish.

TOSTONES



Tostones image

I grew up eating many dishes from Pureto Rico but tostones have always been a favorite dish for me. I still make the fried snacks when I miss my family. -Leah Martin, Gilbertsville, Pennsylvania

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 3 dozen.

Number Of Ingredients 10

3 garlic cloves, minced
1 tablespoon garlic salt
1/2 teaspoon onion powder
6 green plantains, peeled and cut into 1-inch slices
Oil for deep-fat frying
SEASONING MIX:
1 tablespoon garlic powder
1-1/2 teaspoons garlic salt
1/2 teaspoon onion powder
1/2 teaspoon kosher salt

Steps:

  • In a large bowl, combine the garlic, garlic salt and onion powder. Add plantains; cover with cold water. Soak for 30 minutes. , Drain plantains; place on paper towels and pat dry. In an electric skillet or deep fryer, heat oil to 375°. Add plantains, a few at a time, and cook for 30-60 seconds or until lightly browned. Remove with a slotted spoon; drain on paper towels., Place plantain pieces between two sheets of aluminum foil. With the bottom of a glass, flatten to 1/2-in. thickness. Fry 2-3 minutes longer or until golden brown. , Combine seasoning mix ingredients; sprinkle tostones with seasoning mix.

Nutrition Facts : Calories 63 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 103mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 0 protein.

TOSTONES



Tostones image

A staple dish throughout the Caribbean and Latin America, tostones are crisp, flattened plantains that are often served as appetizers and side dishes. Unlike sweet maduros, which are made with very ripe, almost black, yellow plantains, savory tostones are made with unripe green plantains. Tostones are fried twice: The first fry sears the cut sides of the plantains, establishing a base layer of color; the second fry ensures that every edge is golden and crunchy. Tostoneras, wooden tools designed to create the perfect tostone shape, come in handy here, but a flat-bottomed cup will do just fine in its place.

Provided by Kiera Wright-Ruiz

Categories     finger foods, appetizer, side dish

Time 10m

Yield 3 to 4 servings

Number Of Ingredients 3

2 green (unripe) plantains (about 6 ounces each)
Neutral oil, such as vegetable or canola oil, for frying
Kosher salt, to taste

Steps:

  • Trim and discard the ends of the plantains. Use a paring knife to cut a slit along the length of the plantain to easily remove the peel, carefully avoiding cutting into the flesh. If the peel is too firm, use a spoon to lift the edges, then discard the peel. Slice the plantain crosswise into 1-inch rounds (about 8 pieces per plantain).
  • In a large skillet, heat about 1/8-inch vegetable oil over medium. When the oil shimmers, add the plantains, flat-side down. Fry until beginning to turn golden, about 1 minute per side.
  • While keeping the heat on, transfer plantains to a cutting board. Working with one piece at a time, use a tostonera or large flat-bottomed cup to gently press each plantain to about 1/2-inch thick. (If using a cup, keep it as centered as possible to flatten the plantains evenly.)
  • Working in batches if necessary to avoid crowding the pan, pan-fry the flattened plantains until golden-brown, 1 to 2 minutes per side.
  • Using a slotted spoon, transfer tostones to a paper towel-lined plate to drain. While hot, season with salt to taste. Serve immediately.

Tips:

  • Select green plantains for a firmer texture and better flavor.
  • Peel and slice the plantains into even-sized pieces for uniform cooking.
  • Fry the plantains in hot oil until golden brown and crispy on both sides.
  • Use a tostonera or a heavy object to flatten the fried plantains until they are thin and crispy.
  • Serve tostones immediately with your favorite dipping sauce or as a side dish.
  • For a healthier version, bake the tostones in the oven instead of frying them.
  • Experiment with different dipping sauces to complement the tostones, such as guacamole, salsa, or sour cream.
  • Tostones can also be used as a topping for salads, soups, or tacos.

Conclusion:

Tostones are a delicious and versatile dish that can be enjoyed as a snack, side dish, or appetizer. With their crispy texture and mild flavor, tostones are a great way to add a touch of Latin flair to your next meal. Whether you serve them with a simple dipping sauce or use them as a topping for your favorite dishes, tostones are sure to be a hit. So, next time you're looking for a tasty and easy-to-make snack or side dish, give tostones a try!

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