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Author Notes: Tostones are the Caribbean's answer to potato chips. We just do them bigger, chewier, and fry them twice. Make sure you have green plantains or you'll lose some crunchiness. - global guppie
- 1 Green Plantain
- 2 Cloves of Garlic
- 2 cups Canola Oil
- Heat the oil in a cast-iron pot to 350 degrees.
- Meanwhile, peel the plantain by cutting the ends off and scoring it lengthwise 3 times.
- Slice it crosswise in one inch slices. Soak them in salted water with one clove of crushed garlic until the oil is hot.
- Remove slices from water and dry thoroughly before adding them to the hot oil. Fry until they are golden and just starting to brown. Remove and strain them on a paper towel.
- Smash each between your cutting board and a heavy bottomed skillet to about 1/4" thick. I cut a paper grocery sack to line my board and the pan to absorb some of the oil.
- Fry the smashed pieces for a second time until lightly brown and crispy. About 5 minutes. Be careful to just under cook the point where you think it's crispy enough. It will continue to darken outside the pan.
- Drain the tostones on paper towels, rub the top with a cut garlic clove, and sprinkle with sea salt. This is a great alternative to a side of potatoes.
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