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abuela's tostones

Abuela’s Cuban Tostones

Abuela’s Cuban Tostones are crisp on the outside, soft on the inside, and just the right amount of salty on top. Fried green plantains are the perfect crispy and salty side. You might say, “What do they pair well with?” and the answer is Absolutely Everything!

Ani starts to shed a little drool when she thinks about her Abuela’s Tostones. She used to make them so fat so they would be crispy on the outside and creamy on the inside.  Yum!

There is a trick that will guarantee the crisp. You need to make sure you dip them in salty water before the second. That little dip ensures that golden crust. Making tostones is a two step process but it’s a minimal effort for a big yummy taste!

We have a video coming soon!

Abuela’s Cuban Tostones

Recipe by Abuelas Cuban CounterCourse: SidesCuisine: CubanDifficulty: Easy


Prep time


Cooking time


Total time




  • 2 green plantains

  • 2 cups water

  • 2 tsp sea salt plus more for serving 

  •  1 – 2 cups of canola oil or avocado oil 


  • In a large bowl combine water and salt. Set aside. 
  • Cut the ends off the plantains and peel the skin. Cut the plantains into 1 1/2-inch thick slices. 

  • Preheat oil in a frying pan at medium heat. Gently place each of the slices into the oil and fry for approximately 3 minutes until slightly golden. 
  • Remove the plantains and drain with a paper towel. Individually place the cooked slices inside a zip bag. Smash each plantain with a plantain press or heavy pot while they are warm. Set aside. 
  • Dip each piece in salty water. Set aside
  • Fry in oil for another 3-5 minutes until golden brown.
  • Sprinkle with salt and serve warm. 

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