Hey, Have You Tried Air Fryer Tostones Yet?
Let me just say—when I first tried making tostones in my air fryer, I was, uh, unconvinced. My family usually does them the old-school way, drowning in oil (so much splattering!) and, I'm not gonna lie, a little bit of cursing under my breath. But then my friend Carla raved about the air fryer version and, after one too many oil burns, I caved. Spoiler alert: They're awesome. Oh, and the creamy mojo dipping sauce? That's pure kitchen magic, if I may say so.
Why You'll Love This (At Least I Hope So!)
I make this recipe whenever I've got a couple of green plantains rolling around on the counter—you know, the ones that look a little intimidating but are actually super forgiving? My family goes wild for these tostones because they're crunchy and salty without all the greasy mess. Sometimes I just do the sauce as a quick snack dip (it's also great with fries, but don't tell my kids or I'll never have leftovers). And honestly, I used to get annoyed with the double-frying step, but the air fryer cuts out most of the drama. If you don't have an air fryer, well, it's not the end of the world. I'll get to that.
What You'll Need (With a Few Just-in-case Swaps)
- 2 large green plantains (not yellow! But, admittedly, I've used a slightly yellow one when desperate. It works, just a bit sweeter)
- 1-2 tablespoons olive oil (some folks use avocado oil—I have, when I forgot to buy olive oil, and it's fine)
- Salt (my grandma swore by Maldon, but honestly, any flaky type or even table salt is good)
- For the Creamy Mojo Sauce:
- ½ cup mayonnaise (Greek yogurt works in a pinch if you want it lighter)
- 2 garlic cloves, minced (I cheat and use the jarred stuff when I'm feeling lazy)
- Juice of 1 lime (lemon will do if that's all you've got—don't sweat it)
- 1 tablespoon fresh cilantro, chopped (parsley works if you're cilantro-averse, which, fair enough)
- 1 teaspoon cumin powder
- 1 tablespoon olive oil
- Pinch of salt and pepper
Let's Get Cooking—No Need to Be Fussy
- Peel and slice the plantains: Cut off the ends, then carefully slice through the skin lengthwise (don't worry, it's a pain—just do your best), and pry off the peel. Slice into thick coins, about 1 inch wide. If you make them thinner, they'll crisp up more, but thicker gives you that satisfying bite.
- Toss with oil and salt: Throw the plantain slices in a bowl with the oil and salt. Hands work best for this, honestly.
- First air fry: Spread the slices in a single layer in your air fryer basket. Set it for 375°F (190°C) for 6-8 minutes. Give 'em a shake halfway through (this is where I usually sneak a taste, even though they're not done yet—old habits).
- Smash 'em: Take out the hot plantains and squish them flat. I use a glass jar or a mug for this, but I've used a cutting board too. Don't stress if they look weird; they always do at this stage. Aim for about ½ inch thick disks.
- Second air fry: Back in the basket they go for another 5-7 minutes until nicely golden and crispy at the edges. If you forget to flip them, it's not a disaster (I've definitely forgotten before).
- Make the sauce: Mix all the sauce ingredients in a bowl. Taste and adjust—the lime sometimes needs a bit more oomph, or, actually, I find it works better if you give it a rest in the fridge for 10 minutes first.
- Serve! Pile up the hot tostones and dunk liberally in the mojo sauce. If you have a little extra cilantro, sprinkle it over the plate (or don’t, your call).
Random Notes from the Trenches
- The first time I tried smashing the plantains, I overdid it and ended up with plantain pancake. Still tasty, but not quite the vibe.
- Letting the tostones cool for a minute makes them crunchier. Not sure why, but it works.
- If you forget the sauce in the fridge, it's just as good at room temp. Actually, sometimes better.
Variations (aka "My Experiments")
- I once tried sweet plantains—total miss for me. Too soft, almost mushy. But hey, maybe you'd like it?
- I added smoked paprika to the sauce once, and it was... interesting. Not bad, but a bit much.
- For an extra kick, a pinch of cayenne in the sauce is great if you're into that sort of thing. My cousin says it's a game-changer, I say it's optional.
Equipment (But Don't Panic if You're Missing Stuff)
- Air fryer (obviously—but I tried the oven at 425°F once and it mostly worked, just less crispy)
- Sharp knife or, if you're like me and always losing knives, a decent peeler
- Bowl and spoon for mixing stuff
- A heavy glass for smashing plantains (or a can of beans, not kidding, it works in a pinch)
How to Store (If You Have Leftovers, Which I Rarely Do)
Best fresh, no question. But if you must, put tostones in an airtight container and refrigerate. They'll soften up a bit, but a quick blast in the air fryer (2-3 min) brings them back. The sauce keeps for 2-3 days, though honestly, in my house it never lasts more than a day!
How I Like to Serve These
We usually pile them on a big plate and eat with our hands—no shame. The sauce goes in a little bowl in the middle, or sometimes we just drizzle it on everything (pro tip: it's also great on grilled shrimp, which I randomly discovered last summer). Sometimes we do them with a simple bean soup on the side for a weeknight dinner. Or with cold beer (I'm not saying you have to, but it's a vibe).
Pro Tips (a.k.a. Minor Regrets)
- I once tried rushing the smashing step and ended up with ragged bits that wouldn't crisp up right. Take your time, it's worth it.
- Don't crowd the air fryer basket. I learned this the hard way—steamed tostones aren't the goal here.
- Wash your hands after handling raw plantains. That sticky stuff is relentless.
Questions Folks Actually Ask Me
- Can I make these with yellow plantains? You can, but they're softer and a bit sweet; not the classic tostones texture. Maybe worth a try if you like experimenting.
- Is the sauce super garlicky? Kinda depends how much garlic you use. I love garlic, but you can dial it back if you want. Or try roasted garlic for a mellow vibe.
- My tostones aren't crispy, what did I do wrong? Usually it's either they're too thick or you crowded the basket. Or sometimes it's just one of those days. Pop them back in for a couple extra minutes, that'll usually fix it.
- Do I need a special tostonera? Nah, just use a mug, the back of a spatula, whatever's handy! A real tostonera is fun, but not essential.
- Where do you get your plantains? Local Latin market is my go-to, but sometimes even bigger supermarkets have them. Or you can check online—I've ordered from Melissa's Produce in a pinch.
- Got any other sauce ideas? Actually, yes—sometimes I just use this cilantro sauce from Serious Eats if I feel fancy, or just good old ketchup (don't judge).
Anyway, that's my slightly chaotic guide to air fryer tostones with creamy mojo sauce. If you give it a go, let me know how it turns out—I genuinely love hearing about other folks' kitchen adventures. Or if you want more plantain inspo, check out this guide on patacones (it's a little different but still delicious). Happy munching!
Ingredients
- 2 large green plantains
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- ½ cup mayonnaise
- 2 tablespoons fresh lime juice
- 2 cloves garlic, minced
- 2 tablespoons fresh cilantro, chopped
- ½ teaspoon ground cumin
- ¼ teaspoon black pepper
Instructions
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1Peel the green plantains and cut them into 1-inch thick slices.
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2Toss the plantain slices with 1 tablespoon of olive oil and ½ teaspoon of sea salt.
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3Arrange the plantain slices in a single layer in the air fryer basket. Air fry at 375°F (190°C) for 6 minutes.
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4Remove the plantains, flatten each slice with a tostonera or the bottom of a glass, then brush with remaining olive oil and sprinkle with the rest of the salt.
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5Return the flattened plantains to the air fryer and cook for another 8-10 minutes, or until golden and crispy.
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6For the creamy mojo sauce, whisk together mayonnaise, lime juice, minced garlic, cilantro, cumin, and black pepper in a small bowl. Serve the tostones hot with the dipping sauce.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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