Crispy Spicy Tostones

These highly addictive Crispy Spicy Tostones scream fiesta or game watching food while crushed red pepper flakes give these tostones a little heat without making them overly spicy!

Crispy Spicy Tostones served with delicious guacamole

Tostones are a staple of Latin American countries and the Caribbean. Tostones are green plantains that are fried, then flattened, and then fried again. Traditionally, tostones are flattened with a tostonera, a special device created specifically for this culinary purpose.

The gadget reminds me of a mini tortilla press. If you don’t own this gadget, do not fret; a large bottom cup works great.

Yummy tostones in the process of making

Tostones can be dipped in a garlic sauce, or eaten with a paste-like dip made from black beans. In some countries, they are served topped with cheese as an appetizer, or with shrimp ceviche, pulled chicken, or avocado salad.

I made a traditional Mexican creamy guacamole to pair with these tostones.

Crispy Spicy Tostones

This highly addictive appetizer screams fiesta or game watching food. The addition of crushed red pepper flakes gives these tostones a little heat without being overly spicy and adds an original Latin sabor. For an added dimension of spice, I also added crushed red pepper flakes to the guacamole. 

Spicy tostones plantains with red pepper flakes and spices

If you have never worked with plantains they do not peel like a banana. The skin is thick and the fruit is firm. Green plantains, and sometimes yellow, can be difficult and tricky to peel. Cut off the ends of the plantain and discard the tips.

Hold the plantain firmly and using the tip of the knife, slit the peel along the length of the plantain. Only cut as deep as the peel is thick and remove the plantain peel.

Delicious appetizer ready to be served to the family

Crispy Spicy Tostones served with delicious guacamole

Crispy Spicy Tostones

This highly addictive appetizer screams fiesta or game watching food. The addition of crushed red pepper flakes gives these tostones a little heat without being overly spicy and adds an original Latin sabor!
5 from 2 votes
Print Pin Rate
Course: All Recipes
Keyword: avocados, guacamole, plantains
Servings: 6 to 8 servings

Ingredients

  • 1 cup corn oil
  • 3 green plantains peeled, and 1-inch slices
  • Course salt or McCormick sea salt grinder
  • McCormick Gourmet crushed red pepper

Instructions

  • Heat oil in a heavy skillet over medium heat.
  • Fry slices in the hot oil for 1 to 2 minutes on each side. They should be a light golden color and semi-soft.
  • Remove the plantain slices with a slotted spoon and drain on paper towels.
  • When the plantain slices are cool enough to handle (about 1 minute), smash them into flat rounds with a tostonera or large bottom cup.
  • Fry the rounds in the hot oil for 1 to 3 minutes on each side. They will turn crisp and golden brown.
  • Transfer them to a paper towel-lined to drain and sprinkle them generously with course salt and crushed red pepper. Serve immediately.
Tried this recipe? Pin it for Later!Mention @MuyBueno or tag #MuyBuenoCookbook!
A special thanks to McCormick for sponsoring this blog post. Opinions are my own. Thank you for supporting the brands that continue to make Muy Bueno possible.

 

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Crispy Spicy Tostones collage with text overlay
Crispy Spicy Tostones served with delicious guacamole

Crispy Spicy Tostones

0 from 0 votes
Print Pin Rate
Servings: 6 to 8 servings

Ingredients

  • 1 cup corn oil
  • 3 green plantains peeled, and 1-inch slices
  • Course salt or McCormick sea salt grinder
  • McCormick Gourmet crushed red pepper

Instructions

  • Heat oil in a heavy skillet over medium heat.
  • Fry slices in the hot oil for 1 to 2 minutes on each side. They should be a light golden color and semi-soft.
  • Remove the plantain slices with a slotted spoon and drain on paper towels.
  • When the plantain slices are cool enough to handle (about 1 minute), smash them into flat rounds with a tostonera or large bottom cup.
  • Fry the rounds in the hot oil for 1 to 3 minutes on each side. They will turn crisp and golden brown.
  • Transfer them to a paper towel-lined to drain and sprinkle them generously with course salt and crushed red pepper. Serve immediately.
Tried this recipe? Pin it for Later!Mention @MuyBueno or tag #MuyBuenoCookbook!