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.
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
Cloves of Garlic
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.