Tostones with Mayo-Ketchup Dipping Sauce

Tostones, crispy smashed fried plantains, are a beloved treat in Puerto Rico and the rest of the Caribbean. Enjoy them as an appetizer or serve them as a side with a plate of rice and beans. Read more about tostones.

Tostones with Mayo-Ketchup Dipping Sauce
Photo: Evan de Normandie
Active Time:
35 mins
Total Time:
35 mins


  • 3 12-inch green plantains (the greener the better)

  • 1 cup canola oil

  • ¼ teaspoon salt

  • ¼ cup mayonnaise

  • ¼ cup ketchup

  • ½ teaspoon garlic powder


  1. Score plantain peel lengthwise in 4 places, then pull the peel off. Cut the plantains into 1 1/2-inch diagonal slices. (If you have the time, soak the plantains in a medium bowl of cold water for 10 minutes, then pat dry. This will result in crispier tostones.) Line a large plate with paper towels.

  2. Heat oil in a 10-inch skillet over medium heat until hot (375°F). Add half the plantain slices and cook, turning once, until they're lightly browned, crispy and sound hollow when tapped, about 2 minutes per side. Transfer to the prepared plate until cool enough to handle.

  3. Place the fried plantains on a clean, hard surface. Using the bottom of a mason jar or small saucepan, smash them flat. Reheat the oil over medium heat; refry the tostones until hot, about 2 minutes more. Transfer to the plate and sprinkle with salt. Repeat frying, smashing and refrying with the remaining batch of plantain slices.

  4. Stir mayonnaise, ketchup and garlic powder together in a small bowl. Serve with the tostones.

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