Plantains in Air Fryer [Video+Recipe] Oven or Air Fryer Tostones

Ingredients

• 2green, unripe plantains
• 2 tablespoons (30 ml)olive oil
• 1 teaspoon (5 ml), or more to tastesalt
• 1 teaspoon (5 ml), optionalgarlic powder

Instructions

1. 1

   Cut the plantains

   For the boiling method, cut the unpeeled plantains into slices just under 1 cm thick, making about 8 slices per plantain. If using the microwave method, do not cut or peel them.

2. 2

   Precook the plantains

   Put the slices in a pot and cover them with water by about 2.5 cm. Bring to the boil, then cook over medium-high heat for 15–20 minutes. Test a slice with a toothpick; when thoroughly cooked, lift the plantains from the water and pat them dry with kitchen paper. Peel the slices with tongs to protect your hands. They should be cooked through but still firm. If a slice breaks when you press it, return the plantains to the pot and boil for about 5 minutes longer.

3. 3

   Flatten the slices

   Flatten each slice between two pieces of parchment or wax paper using a tostonera, or the bottom of a glass jar. A little oil on the paper can help prevent sticking. Aim for slices about 3 mm thick.

4. 4

   Season the plantains

   Brush the flattened slices with olive oil, then sprinkle with salt and garlic powder.

5. 5

   Cook until crisp

   For an air fryer, preheat to 200°C. Arrange the slices in the basket in a single layer and cook for 15 minutes, until light golden and crisp around the edges. For an oven, preheat to 200°C, place the slices in a single layer on a wire rack and bake for 15–20 minutes, until light golden and crisp around the edges.

What are tostones?

Tostones are twice-cooked slices of green plantain, a familiar savoury side in Dominican and wider Caribbean cooking. They are precooked, flattened and cooked again until crisp at the edges.

This version uses an air fryer or oven rather than deep-frying. Green, unripe plantains hold their shape through the two cooking stages and have a starchy, savoury flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 172 calories, 1g protein, 29g carbs, 7g fat.

The plantains provide most of the carbohydrates, while the olive oil contributes most of the fat; the dish contains little protein. Serve a portion with beans or another protein-rich food and vegetables to make it a more balanced plate.

Choosing and precooking plantains

Green plantains: Choose firm, unripe fruit for the starchy texture tostones need. Riper, yellow plantains are softer and sweeter, so they are harder to flatten neatly.

Boiling: Cook the slices until a toothpick passes through, but stop before they become so soft that they fall apart. Drying them well after boiling also helps the second cook crisp the edges.

Flattening without sticking

Paper barrier: Put each cooked slice between parchment or wax paper before pressing so it releases cleanly. A tostonera is convenient, but the bottom of a glass jar works too.

Thin slices: Press to about 3 mm thick for crisp results. Press evenly and steadily; crushing them too abruptly can split the slices.

Getting the texture right

Single layer: Arrange the flattened plantains without stacking or crowding them. Air needs space to circulate around the slices, whether they are in the air fryer basket or on an oven rack.

Doneness: Look for a light golden colour and crisp edges. The oven may take up to 20 minutes, while the air fryer method specifies 15 minutes.

Seasoning and serving

Olive oil: Brush it over the slices before the final cook so the surfaces brown and crisp. Salt adds the main savoury seasoning; garlic powder is optional.

Serving: Tostones are best served soon after cooking, while their edges are crisp. Pair them with a bean dish, grilled food or a fresh, tangy dip for a more rounded plate.

Choosing the cooking method

Air fryer: Cook the slices in a single layer at 200°C for 15 minutes. If the basket cannot hold them without crowding, cook in batches.

Oven: Set the plantains on a wire rack at 200°C and bake for 15–20 minutes. The rack lets heat reach the underside as well as the top.

Recipe notes & tips

• Use green, firm plantains rather than ripe yellow ones.
• Dry the boiled slices thoroughly before peeling and flattening.
• Keep the slices close to 3 mm thick so they crisp evenly.
• Brush on the oil rather than pouring it over the plantains.
• Cook in batches if needed to keep the slices in a single layer.
• Taste before serving and add more salt if desired.

Variations

• Skip the garlic: Leave out the optional garlic powder for a simpler savoury flavour.
• Add extra garlic: Use more garlic powder if you want a stronger garlic note.
• Change the oil: Brush with another mild cooking oil in place of olive oil.
• Season after cooking: Add a small extra pinch of salt once the tostones are crisp.
• Serve with a dip: Pair with a tangy or garlicky dip for contrast.

Common mistakes to avoid

• Using ripe plantains: They are softer and sweeter; choose firm green plantains for easier flattening.
• Undercooking the slices: They can break when pressed; boil for about 5 minutes longer if a test slice cracks.
• Leaving them wet: Excess moisture can hinder crisping; pat the slices dry after boiling.
• Pressing too hard: A sudden crush can split a slice; flatten it steadily between paper.
• Crowding the basket or rack: Overlapping slices cook unevenly; arrange them in a single layer.
• Expecting deep-fried results: The air fryer and oven use less oil, so check for crisp edges rather than a deep-fried finish.

How to store

For the best texture, serve tostones soon after cooking. Refrigerate leftovers in an airtight container for up to 3 days, then reheat in an air fryer or oven until hot and crisp; they may soften in storage.

Frequently asked questions