directions

1. Start by trimming the ends off each plantain. Use a knife to score the peel lengthwise once or twice. If the skin is stubborn and doesn’t peel off easily, soak the plantains in a bowl of salted water (use about 1 tablespoon of salt) for 10–15 minutes to help loosen the peel.
   
2. Once peeled, cut the plantains into rounds about ¾ to 1 inch (roughly 2 to 2.5 cm) thick.
3. Heat your preferred cooking fat (such as avocado oil, coconut oil, or lard) in a large skillet over medium heat. Give it 3 to 5 minutes to heat up until it shimmers.
4. Carefully place the plantain slices into the hot oil and fry them for about 2 to 4 minutes per side, just until they take on a golden color. Avoid letting them get too brown at this stage.
5. Take the cooked slices out of the skillet and gently flatten them. You can use a traditional tostone press if you have one, or simply press each slice with a sturdy glass, jar, or flat kitchen tool.
6. Return the flattened pieces to the skillet and fry them again for another 2 to 3 minutes per side, or until they’re crisp and deeply golden. You may need to fry in batches and add more oil as needed—plantains tend to soak up quite a bit during cooking.
7. Once done, sprinkle with coarse sea salt and a bit of chopped cilantro if desired. Serve immediately, as tostones don’t reheat well. They make a perfect side to many main dishes.

*Tip

Where to find these ingredients?

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