Go Back
Print

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!