Tostones with Smoky Dip

Tostones Appetiser smoky dip crispy chilli oil

Tostones with Smoky Dip

Double cooked plantains make a delicious appetiser, especially paired with this smoky creamy spicy dip
Prep Time 5 minutes
Cook Time 15 minutes
Course Appetizer, Side Dish


  • 4 plantain
  • 125 mL sunflower oil (or other neutral oil)
  • 1 pinch salt
  • 1 cup sour cream (or vegan sour cream)
  • 1 tbsp Smokin' Senorita
  • 1 lime


  • Peel plantains - this can be difficult, use a knife if it's hard to get off
  • Cut plantains into 1 inch pieces
  • Heat oil on medium heat and cook plantains on top and bottom until lightly browned, remove from pan
  • One by one squash plantains to make a disc. I use a heavy based saucepan. - if they are quite soft use a spatula to move them after squashing
  • Refry plantains on both sides until golden brown. Sprinkle with salt
  • Meanwhile: mix sour cream and Smokin' Senorita, add lime zest and lime juice to taste. Season with salt.
Keyword Smokin' Senorita
Leave a Reply
Recipe Rating

Shopping cart


No products in the cart.

Continue Shopping