Crispy Papitas Plantains: How to Make Tostones Latin American Style

An Introduction to Papitas Plantains

Papitas plantains, sometimes referred to as tostones or patacones, are a popular fried side dish in Latin American cuisine. They make for an irresistibly crispy and savory snack or accompaniment to a variety of dishes.

What are Papitas Plantains?

Papitas plantains are twice-fried green plantain slices. Unripe green plantains are used as they hold their shape better when fried. To make papitas plantains, the hard outer peel of the fruit is removed and the inner flesh is sliced into thin rounds or wedges.

These raw plantain slices are then fried once to soften them up. After the initial fry, they are flattened or smashed to make them puff up when fried again. The second fry makes them perfectly golden brown and crispy. A sprinkling of salt is usually the only seasoning needed to make these irresistible.

Other Names for Papitas Plantains

Papitas plantains go by many other names across Latin America. Some of the most common ones include:

• Tostones
• Patacones
• Tachinos
• Plátanos fritos

Nutrition Facts and Health Benefits

Though papitas plantains make for an indulgent snack when served with a dipping sauce, they are relatively healthy.

Low in Fat

Unlike most fried items, papitas plantains absorb very little oil as the smashed pieces puff up and have less surface area in direct contact with oil.

High in Complex Carbs

The green plantains used to make papitas are an excellent source of complex carbohydrates and resistant starch.

Decent Source of Vitamins and Minerals

Papitas plantains provide small but worthwhile amounts of vitamins C, A, B6, folate, potassium, magnesium, and copper.

How Are Papitas Plantains Made?

Making crispy papitas plantains at home is easy to do with just a few simple steps:

Ingredients

• 2-3 green plantains
• Vegetable oil for frying
• Salt for seasoning

Steps

1. Peel the plantains and slice them into 1⁄2-inch rounds.
2. Heat 1 to 2 inches of vegetable oil in a deep skillet to 350°F.
3. Working in batches, fry the raw plantain slices for 2-3 minutes until slightly softened but not browned.
4. Remove fried slices and smash them flat using a tostonera tool or bottom of a glass.
5. Fry smashed plantains again for 2-3 minutes until golden brown and crispy.
6. Drain papitas on paper towels and season immediately with salt.

Fry in batches and allow oil to come back up to temperature between batches for best results. Keep an eye on the oil temperature with a deep fry thermometer.

Serving Suggestions

Papitas plantains on their own make for a stellar snack. But here are some tasty ways to serve them as a side dish:

• Top with a garlic-lime crema.
• Serve with guacamole, pico de gallo or salsa for dipping.
• Make a papitas plantains bowl with black beans, queso fresco, sautéed veggies and avocado.
• Garnish with grated Cotija cheese, cilantro and lime juice.

Where to Enjoy Papitas Plantains

You’re most likely to find papitas plantains in restaurants and street food stalls serving cuisines from:

Cuba

Known as mariquitas in Cuba, they are a popular snack, often served alongside main dishes. Street food vendors stuff them into bread rolls to make Mariquita sandwiches.

Puerto Rico

Referred to as tostones, they frequently accompany meat and seafood preparations. They also make for a great beach snack in Puerto Rico.

Dominican Republic

Here, they go by the name mangú. Papitas topped with salami and cheese make for a common appetizer.

Colombia

In Colombia, patacones loaded with hogao sauce, shredded chicken, cheese and other toppings are a popular street food.

Other Regions

Variations of twice-fried green plantains are also enjoyed in Panama, Honduras, Venezuela, Ecuador and more.

Tips for the Best Papitas Plantains

Keep these tips in mind when preparing papitas plantains:

Choose Green Plantains

Unripe green plantains are starchy and hold their shape when fried. Yellow plantains tend to caramelize and disintegrate when fried.

Fry Twice

The initial fry softens the raw slices. Smashing them before the second fry enables them to puff up nice and crispy.

Keep Oil Hot Enough

Maintaining the frying oil between 325°F and 375°F ensures the plantains get crispy without absorbing excess oil.

Use Lean Oil

Choose a vegetable oil with a high smoke point and mild flavor like canola or peanut oil.

Blot Excess Oil

Draining freshly fried papitas on paper towels removes excess surface oil for a less greasy snack.

Season While Hot

Sprinkling salt or other seasonings on piping hot plantains allows them to stick and add flavor.

With these handy tips and tasty serving ideas for papitas plantains, you are sure to impress your guests the next time you make this crispy Latin American specialty at home.

FAQs

What's the difference between papitas plantains and regular plantain chips?

Papitas plantains are made from unripe green plantains that are sliced and fried twice for a crispy, puffed texture. Plantain chips usually use very ripe yellow plantains that are simply fried once until crispy.

Can you use yellow plantains instead of green ones?

It's best to stick to green plantains when making papitas plantains as the green ones hold their shape better during frying. Yellow plantains will absorb more oil and possibly fall apart.

Is smashing the plantains necessary for this recipe?

Yes, smashing or flattening the plantain slices between the two frying stages is needed to achieve the characteristic puffed shape of papitas plantains. It also allows them to get extra crispy.

How long do homemade papitas plantains stay fresh?

Papitas plantains taste best freshly fried and warm. Over time they will gradually lose their crispness, but they can keep in an airtight container at room temperature for up to 4 days. You can re-crisp them by quickly frying again.