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A plate of crispy patacones sprinkled with salt, served alongside a bowl of chopped vegetables and a small wooden container of salt nearby.
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Patacones (Crispy Fried Green Plantains)

These crispy patacones, also known as fried green plantains, are twice-fried until golden and perfectly crunchy. Made with just a few simple ingredients, they’re a classic Latin American side dish that’s easy to make at home.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Snack
Cuisine: Caribbean, Colombian, Latin American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 2 servings
Calories: 272kcal
Author: Kristen Wood

Ingredients

  • 2 green plantains
  • 2 cups water
  • 1 teaspoon salt
  • high smoke point oil for frying I like to use avocado oil or sunflower oil
  • flaky salt for finishing
US Customary - Metric

Instructions

  • Peel the plantains by slicing through the skin lengthwise, then lift the peel away in strips.
    A hand holding a partially peeled plantain over a wooden cutting board, ready to be sliced for patacones, with plantain skin and knife visible in the background.
  • Cut the plantains into thick rounds, about 1 inch each.
    A peeled banana on a wooden cutting board, partially sliced into round pieces like those for patacones, against a pinkish background.
  • Stir the water and salt together in a bowl and then soak the plantain pieces for 10 minutes. Drain and set aside.
    A beige plate holds several slices of raw plantain, ready to be made into patacones, on a reddish-brown surface.
  • Warm a skillet over medium heat with enough oil to come halfway up the plantains. Fry the plantain pieces until lightly golden on the outside, turning once, just about 4-5 minutes.
    Sliced plantains frying in oil in a non-stick skillet, soon to become crispy patacones.
  • Transfer the plantains slices to a board and then flatten each piece gently with the bottom of a cup or small pan. To avoids sticking, you can smash them in-between pieces of parchment paper.
    An empty glass mason jar sits on a sheet of brown parchment paper against a pinkish-red background, ready to be filled with freshly made patacones.
  • Return them to the hot oil and fry again until the edges crisp up and the centers turn deep yellow, 4-5 minutes.
    Sliced plantains frying in hot oil in a gray skillet, soon to become crispy patacones.
  • Drain on paper towels and sprinkle with flaky salt before serving. Enjoy!
    A hand holds a salted, crispy yellow patacones chip above a plate filled with more chips on a pinkish surface.

Video

Notes

Storage and Reheating 
Keep any leftover plantains in a sealed container lined with paper towels to absorb excess oil and texture, then keep in the fridge for up to 5 days. 
Patacónes can be reheated in the oven, air-fryer, or in a pan. I don’t recommend using the microwave, as this turns them soft and chewy instead of crispy. 

Nutrition

Serving: 1serving | Calories: 272kcal | Carbohydrates: 66g | Protein: 2g | Fat: 0.1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 1178mg | Potassium: 772mg | Fiber: 4g | Sugar: 4g | Vitamin C: 36mg | Calcium: 11mg | Iron: 1mg
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