Tostones with Garlic-Mayo Sauce

So addictively good, these tostones (twice-fried green plantains) are crispy-licious indeed! I love that these plantain chips are savory rather than sweet and when paired with a yummy garlic sauce, it’s the best snack ever!

 

About a year ago or so, my dear friend Debbie, originally from Puerto Rico, brought me here homemade plantain chips. They looked exactly like typical banana chips but when I ate them they weren’t particularly sweet. Yes, it’s the savory goodness and its crispy-crunchy yumminess that totally made my tastebuds happy!

I have never tasted banana chips (or plantain chips, more accurately!) that are these good! When she made me dip these crispy bites in her homemade garlic sauce, I was totally hooked!!! It was so amazing!

 

 

I immediately asked her how these yummy tostones are done and she gladly shared how she made these! I was so delighted to learn that they were not difficult to make at all. As long as I got myself some perfectly green (unripe) plantains then I am all set. The garlic sauce is optional but I thought I have to recreate it when I make this!

 

 

So when I went to the Philippines last year, where I had access to as much plantain as I want – well the local Filipino version of plantain anyway – the saba (the best cooking bananas in my opinion), I made sure I made some tostones for my family.

 

 

As expected it was a major hit! Everyone loved it, especially my Mom! She really ate a lot of these yummy chips. 

We loved these crispy banana bites so much that when we had guests over, this is what we served them for snacks! Naturally, everyone loved it and everyone went home with the recipe. They were all so delighted to get acquainted with this delicious Puerto Rican delicacy!

 

 

If you are not familiar with these plantain chips, I would highly recommend you try this. Seriously good and I promise, you’ll love me for these! I know they are twice-fried and not for those on a low-calorie diet but it’s such a yummy treat, it’s worth it. Promise though, I will try a version in the air fryer and when it turns out even half as good as the deep-fried one, then I will definitely write a new recipe for it! So stay tuned!

BASIC INGREDIENTS FOR TOSTONES (with GARLIC MAYO SAUCE)

  • Plantains – the plantains need to be green which means the unripe ones. I was doubtful of this at first but once I’ve made it – only green is the way to go.
  • Cooking oil – choose your favorite brand and if looking for a healthier oil option try the neutral-flavored avocado oil.
  • Salt – to sprinkle and season the plantains after they’re fried (optional). I don’t add this anymore because I make the tostones with a dip. But good to add if you just eat the chips on their own.

For the Garlic Mayo

  • Mayonnaise – some other garlic sauce don’t use this but this is more of a personal preference for me and I have seen other recipes using mayo, too so why not? I personally think it complements the bananas quite well.

  • Ketchup – for a little bit of flavor and color.

  • Sugar – this helps enhance the flavor of the sauce.

  • Salt – just a little goes a long way to season the dip

  • Fresh Garlic (mashed to a paste) – this is what livens up the dip and after all it’s a garlic sauce so this aromatic is a must!

As you can see, you don’t need a lot of ingredients which is why I love these plantain chips!

 

HOW TO MAKE TOSTONES

First, you need to unpeel the plantains and slice them thinly (about 1/2 of an inch, more or less) but not super thin as you would still smash these bananas later!

 

Then, fry them for the first time. We don’t overcook the plantains at this point because they would be re-fried later so we simply cook them until they get a light brown color.

 

Immediately after they’ve been lightly fried or just cool enough to handle, we smash them to flatten them to a roundish shape or like a flat mini-disk. You can use any implement you have that could flatten these. We found a Starbucks teacup cover that had the right size for the plantains. 

 

Thereafter, they are re-fried to give them that golden brown color and crispy texture! We eat them immediately with some garlic-mayo sauce on the side! Oh so good!

 

Tostones with Garlic-Mayo Sauce

So addictively good, these tostones (twice-fried green plantains) are crispy-licious indeed! I love that these plantain chips are savory rather than sweet and when paired with a yummy garlic sauce, it’s the best snack ever!

Course Snacks
Cuisine Puerto Rican, Puerto Rico
Keyword fried banana chips, fried green plantains, how to make tostones, plantain chips, puerto rican tostones, tostones chips, tostones dipping sauce, tostones with garlic mayo sauce, twice-fried plantain slices, unripe banana chips, what to eat with tostones
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6
Author Manila Spoon

Ingredients

  • 1 cup oil, or as needed
  • 4 green plantains, unripe

For the Garlic-Mayo Sauce

  • 1/4 cup mayonnaise  
  • 2 tbsp ketchup
  • 1 tbsp water
  • ½ tsp sugar, or to taste
  • ¼ tsp salt
  • 1-2 cloves fresh garlic, mashed to a paste
  • 2 cloves extra garlic, minced and browned in a little oil for garnish (optional)

Instructions

  1. Heat the oil. Peel the plantains while you are heating the oil. Cut the ends from each plantain then peel off its skin. Slice the plantains thinly (more or less half an inch).

  2. Once the oil is hot (about 375 F), fry the slices in batches just until they turn a light golden color and slightly crisp. They should only be about half-cooked at this point. Remove the plantain slices with a slotted spoon and drain them on paper towels to remove excess oil.

  3. Place the plantains on a flat surface then smash them into flat rounds. Re-fry the plantain chips in the hot oil until they turn crisp and golden brown. Serve while hot. If eating on their own, season with a little salt.

For the Garlic-Mayo Sauce

  1. The garlic mayo sauce can be made ahead of time.

  2. Mix all the ingredients together except for the browned garlic. Taste and adjust seasoning, if desired. Garnish with the browned garlic and serve with the tostones!

Recipe Notes

The other way to test if the oil is hot enough for frying is by submerging a wooden skewer into the oil. Once bubbles form at the tip of the submerged skewer then the oil is ready.

Don’t omit the fresh garlic as it gives the dip just the right amount of garlic pungency that makes it so yummy. But, if you cannot have it - replace it with a bit of powdered garlic (begin with 1/2 tsp) and adjust to taste. This dip is excellent for fries too! 

 

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