Tostone Bites

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 12 to 15 tostone bites
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Garlic Mayo:

1 cup mayonnaise

1/2 teaspoon chili powder

1/2 teaspoon ground cumin

1 clove garlic, grated on a rasp grater

Kosher salt and freshly ground black pepper


1 tablespoon olive oil

One 4- to 5-ounce piece thick-cut deli boiled ham, cut into 1/2-inch dice

1/4 cup neutral oil, such as canola

One 16-ounce box frozen tostones, thawed

Kosher salt

1 cup shredded iceberg lettuce

One 4-ounce block mild Cheddar, cut into 1/2-inch dice

1 Roma tomato, cut into 1/2-inch dice


  1. For the garlic mayo: Mix together the mayonnaise, chili powder, cumin, garlic and a little salt and pepper in a medium bowl; set aside.
  2. For the tostones: Heat a medium nonstick skillet over medium heat. Add the olive oil and ham and cook, tossing occasionally, until seared, 2 to 3 minutes. Set aside.
  3. Heat a 14-inch skillet over medium-high heat and add the neutral oil. Fry the tostones until golden brown and crispy, about 2 minutes per side. Remove to a paper towel-lined plate or baking sheet fitted with a cooling rack. Season with salt immediately.
  4. To build the tostone bites: Arrange the tostones on a serving platter. Top each with a dollop of the garlic mayo, followed by some of the ham, lettuce, Cheddar and tomatoes. 
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