Ingredients
Equipment
Method
Instructions
- Start by peeling the green plantains. Cut off both ends of each plantain, then make a shallow lengthwise cut through the skin. Carefully remove the skin, exposing the green flesh.
- Slice the peeled plantains into 1-inch thick rounds. These rounds will be fried and then flattened, so the size is important for even cooking.
- In a frying pan or deep skillet, heat the cooking oil over medium heat. You’ll want enough oil to submerge the plantain slices partially.
- Once the oil is hot, carefully add the plantain slices to the pan. Fry them for about 3-4 minutes on each side or until they are golden yellow.
- Using tongs, remove the fried plantains from the oil and place them on a paper towel-lined plate to drain excess oil.
- Once they’re cool enough to handle, take each fried plantain slice and flatten it using a flat surface, like the bottom of a plate or a heavy pan. Aim for a thickness of about half an inch.
- Return the flattened plantains to the hot oil and fry for an additional 2-3 minutes on each side, until they are crispy and golden brown.
- While the tostones are still hot, sprinkle them with salt and add crushed garlic for extra flavor. Toss them gently to ensure an even coating.
Notes
- Ensure the oil is hot enough by testing with a small piece of plantain.
- Store leftover tostones in an airtight container in the fridge for up to 2 days.
- Reheat in a skillet for the best texture; avoid microwaving.