Patacones – Colombian Plantain Chips


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Patacones, simply put, are twice fried green plantains. Discs of plantain are fried , then flattened and fried again to a crisp texture. Whether you call them tostones, platano frito , or divine crispy goodness – they are super fun to make and eat. They are also easy, almost very easy to make.

If you like deep frying, you will love this recipe.


Pro tip :- Make different kinds of toppings and serve the patacones as a party appetizer to feed a large crowd. Since these can be served hot or at room temperature, they are perfect as a side dish or a snack. I made a cilantro based condiment. The columbian aji picante being my source of inspiration.


Progressive Eats Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is Late Summer Latin American Cuisine – casual warm weather fare – salads, grilled foods, summer cocktails, and our host is Tamara who blogs at Beyond Mere Sustenance. If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats it’s a virtual party. A theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. Come along and see all of the deliciousness we’ve put together for our celebration inspired dishes!

Late Summer Latin American Cuisine!

Cocktails Appetizers Main Courses Sides Desserts


Columbian dish of fried plantains

Course Appetizer
Cuisine Latin American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings


  • 2 Green Plantains
  • 1 pinch salt
  • 2 C oil for frying


  1. Peel the plantains and cut each into 1 to 1½-inch sections.

  2. Heat oil. Put the plantains into hot frying oil and cook until golden brown.Remove them with a slotted spoon and place onto a cooling rack.

  3. Flatten each fried portion with the base of a glass or by placing the plantain in between two wooden boards. The idea is to flatten each round to obtain ¼-inch thick flat pancake.

  4. Deep fry the plantain flat coins, in small batches, until golden and crisp.

    Serve with toppings of your choice.

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