Air Fryer Tostones
Twice-cooked green plantains, smashed flat and salted hard.
Kit that makes this foolproof
A few inexpensive bits that get you crispier results with less mess.
A roomy air fryer
A larger basket means fewer batches and crispier results.
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Perforated liners
Less sticking and mess, without blocking the airflow.
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Silicone tongs
Turn and lift without scratching the non-stick basket.
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Before You Start
Tostones are the twice-fried plantain rounds of the Caribbean, and the air fryer handles both rounds: once to soften, then smashed flat and back in to crisp. Green plantains only. A yellow one is a different (sweeter) recipe. The garlic water dip between cooks is the traditional step that seasons them from the inside.
Instructions
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1
Top and tail the plantains, score the skin lengthways and peel it off in strips. Green plantain skin does not come off like a banana, so use the knife.
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2
Cut into 3 cm thick rounds and toss with half the oil.
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3
Air fry at 200°C / 400°F for 8 minutes until softened and pale gold.
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4
Stir the garlic and half the salt into the warm water. Smash each round flat to 1 cm with the bottom of a glass or a mug, then dunk it briefly in the garlic water and shake off.
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5
Toss the smashed rounds with the rest of the oil and return to the basket in a single layer.
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6
Air fry another 6 to 8 minutes until golden and crisp at the edges. Salt immediately and serve hot with lime, or with garlic mayo for dipping.
♨️ Air fryer notes
- Cook at 200°C / 400°F and preheat for 2 to 3 minutes for the crispiest result.
- Keep everything in a single layer with space around each piece. Overcrowding steams food instead of crisping it, so cook in batches if your basket is small.
- Shake or turn halfway, and check a few minutes early, since air fryers cook faster than ovens and every model runs slightly differently.
💡 Cook's tips
- The dunk seems wrong and is right. The brief garlic soak seasons the middle and the second cook dries the surface back out to crisp.
- Smash on a chopping board with baking paper between plantain and glass, and nothing sticks.
🔀 Make it your own
- Top like nachos with beans, cheese and salsa for a Puerto Rican-ish snack plate.
- Sprinkle with chilli salt or serve with the bang bang sauce from the salmon bites.
📦 Storing & reheating
Tostones are best inside ten minutes of cooking. Leftovers re-crisp at 200°C for 3 to 4 minutes and get you most of the way back.
❓ Frequently asked
Can you make tostones in an air fryer?
Yes: 8 minutes to soften the thick rounds, smash them flat, then 6 to 8 minutes back in the basket to crisp. Two cooks is what makes them tostones.
What is the difference between tostones and maduros?
Tostones are green, starchy plantains, smashed and cooked savoury and crisp. Maduros are ripe yellow plantains cooked until sweet and caramelised. The ripeness decides the dish.
Adapting your own recipe? Use the oven to air fryer converter for temp and time, or the recipe scaler to halve or double this.
