Plantain Chips, or Tostones
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Recipe type: Snack
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Fruit snack chip found in South America and Africa.
Ingredients
  • Three plantains, yellow or slightly black
  • Oil for frying
  • Salt.
Instructions
  1. Boil a small pot of water and submerge the whole unpeeled plantains for several minutes. The skins may begin to crack.
  2. Remove from boiling water and allow to cool.
  3. Peel the plantains and slice into ¾ inch disks.
  4. Heat enough oil on medium-high heat in a large skillet to cover the bottom.
  5. Lay sliced plantains in the oil and fry for about three minutes. They will be soft. Remove from oil and place on a plate lined with paper towels.
  6. Keep the oil temperature the same.
  7. Using the bottom of a glass, flatten the softened plantains so that they are very thin. Sliding a metal spatula under each chip when smashing helps. (A Puerto Rican version has you dip the disks into cold water just before refrying, to make them crisper. It would also make the oil splashier.)
  8. Lay the flattened disks back into the oil and fry for another three minutes or so.
  9. Remove the now crisp disks to a paper towel for draining.
  10. They will crisp even more as they cool slightly.
  11. Eat as is, or lightly salt, or sprinkle with chili-lime powder.
  12. They are very good with dip, too.
  13. Makes about thirty chips.
Recipe by Finch Frolic Garden Permaculture at https://www.vegetariat.com/2011/05/plantain-chips-tostones/