Gluten-Free Dominican Tostones
By the Gluten Free Recipes team ·
Crispy, golden-fried plantain slices, twice-fried for an irresistible crunch, are a quintessential Dominican appetizer. These savory bites offer a delightful contrast between their tender interior and satisfyingly firm exterior, perfect for dipping into your favorite accompaniments.
At a glance: This easy party and appetizers recipe yields 8 servings in about 40 minutes (20 min prep, 20 min cook). It uses 5 ingredients — including green plantains, vegetable oil or other neutral frying oil, salt — and walks through 6 steps. Updated . Browse more party and appetizers recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Dominican Tostones: When preparing this party and appetizers recipe, exercise caution when frying to prevent cross-contamination with gluten. Ensure your frying oil is clean and has not been used to fry gluten-containing items. Always verify that any packaged ingredients, such as optional dipping sauces, are certified gluten-free In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Dominican Tostones: This recipe naturally avoids gluten-containing grains by focusing on plantains as the primary ingredient. Always ensure any accompanying sauces or dips are also certified gluten-free.
Ingredients
- 3 large green plantains
- 4-6 cups vegetable oil or other neutral frying oil
- 1 tbsp salt
- 0.5 cup water
- 1 clove garlic, minced (optional)
Instructions
- 1
Prepare the green plantains by trimming off both ends and making a shallow cut lengthwise through the peel. Carefully peel the plantains, then slice them into 1-inch thick rounds. You should have about 8-10 slices per plantain.
- 2
In a large skillet or pot, heat the vegetable oil over medium-high heat until it shimmers, about 350°F (175°C). Carefully add the plantain slices in a single layer, ensuring not to overcrowd the pan. Fry them for about 3-4 minutes per side, until they are lightly golden and slightly softened, but not yet browned.
- 3
Remove the partially fried plantains from the oil and place them on a plate lined with paper towels. While they are still warm, use the bottom of a glass or a tortilla press to flatten each plantain slice into a disk about 1/2-inch thick. This step is crucial for achieving the signature crispy texture.
- 4
Prepare a salt-water brine by combining the 1 tablespoon of salt with 1/2 cup of water in a small bowl. If using, stir in the minced garlic. Dip each flattened plantain disk into the brine for a few seconds, allowing it to absorb some moisture and flavor.
- 5
Increase the oil temperature to medium-high, around 375°F (190°C). Carefully return the brined plantain disks to the hot oil, working in batches if necessary. Fry them for another 3-5 minutes per side, until they are deeply golden brown and wonderfully crisp. This second fry is what creates the perfect tostones.
- 6
Remove the finished tostones from the oil and place them on a clean plate lined with fresh paper towels to drain any excess oil. Serve immediately while they are hot and at their crispiest, perhaps with a side of garlic sauce or your favorite dipping sauce.
Nutrition (per serving)
Tips & Notes
- Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.
- Label GF dishes clearly at parties so guests with dietary restrictions can eat confidently.
- Adjust heat as needed; different stovetops vary widely in output.
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