Crispy tostones dusted with a zesty, house-made chili lime seasoning made from dehydrated Fresno chilies and limes. Served with smoky chipotle mayo for the perfect balance of heat, citrus, and crunch.
🍽️ Serves: 4
⏱️ Total Time: ~20 minutes (using pre-made tostones)
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with MIC Food.
Tostones
INGREDIENTS
- 1 bag Pre-cut, frozen tostones
- Neutral oil for frying (canola or vegetable)
- Salt, to taste
Chile Lime Seasoning
INGREDIENTS
- 2–3 ea. Fresno chilies, thinly sliced
- 2 ea. Limes, thinly sliced (peel on or zest only)
- Kosher or flaky salt, to taste
METHOD
- Make the Chile Lime Seasoning (In advance or day of):
- Dehydrate thinly sliced Fresno chilies and lime slices or zest in a dehydrator or low oven (170–200°F) for 6–8 hours, or until completely dry and crisp.
- Once fully dehydrated, grind in a food processor or spice grinder until fine.
- Blend powder with salt to taste. Store in an airtight container until ready to use.
- Pro tip: A high-speed blender will get the powder extra fine for even coating.
- Cook the Tostones:
- Heat oil to 350°F (175°C) in a deep pan or fryer.
- Fry frozen tostones (no need to thaw) in batches until golden brown and crisp, about 4–5 minutes.
- Drain on paper towels.
- Season and Serve:
- While still hot, toss the tostones with chili lime seasoning.
- Plate and serve with a side of chipotle mayo for dipping.
