Tostones, a staple in Latin and Caribbean cuisine, are my new potato chip. In Nicaragua, they are typically served as a side, most frequently to rice and beans (refried, simple boiled, or gallo pinto), or with a square of salty fried cheese.
Ingredients:
2 green plantains
Oil for frying
Salt
Directions:
Heat the oil to 375 degrees.
While the oil is heating up, peel the green plantains and then cut them into 3/4 inch slices.
Fry the slices in the hot oil for 3 minutes. They should be a light golden color and semi-soft. Remove the plantain slices with a slotted spoon and drain on paper towels.
When the plantain slices are cool enough to handle (about 1 minute), smash them into flat rounds. For extra large tostones, mash three slices together. Fry the rounds in the hot oil for 3 minutes. They will turn crisp and golden brown. Remove the tostones from the oil and drain.
