Lime and Ancho Chili Tostones

"Twice fried, crispy on the outside, soft on the inside and lightly seasoned with bold Ancho chili and lime flavors."
-- @morethanyoucanchew
Jump to Section
  • Recipe Card
Prep time 20mins
Cook time 15mins
Serves or Makes: 16-20 tostones

Recipe Card


  • 2 unripe green plantains
  • 1 tablespoon Ancho chili powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 lime
  • Oil, for frying


  • Step 1

    Heat frying oil to 350ºF. You can either pan fry or deep fry.

  • Step 2

    Peel and slice each plantain into 1 1/2 inch thick slices. Fry plantains until golden, about 3 minutes deep fried or 2 minutes per side if pan frying. Remove plains from oil and drain on a paper towel. Do not discard oil.

  • Step 3

    Meanwhile, mix chili powder, garlic powder, salt and pepper in a bowl. Slice lime into wedges.

  • Step 4

    Use a tostonera* or a solid flat object like a small cutting board to gently flatten each plantain slice until they are about 1/4 inch in thickness. Do not over flatten or they will come out more like potato chips.

  • Step 5

    Fry the plantains in the same oil previously used until golden brown, using the same cooking times as above.

  • Step 6

    Sprinkle and toss lightly with Ancho chili seasoning and squeeze with fresh lime. Serve with avocado slices (optional).

More from @morethanyoucanchew