Fried Plantain Chips
Tostones
Makes: 4 servings
Time: 30 minutes
F M V
Easy to make, and as good warm — or at room temperature, as long as they’re made not too far in advance — as hot. To me, they need nothing more than salt and maybe a little lime, but some people like them with hot sauce, Chile Paste (page 664), or any salsa (pages 659 to 664).
- 2 green-yellow plantains or green bananas, peeled
- Good-quality vegetable oil
- Salt
- Lime wedges
- Cut the plantains into ½-inch rounds. Put about ⅛ inch of oil in a large skillet over medium heat. When it’s hot, add the rounds and sprinkle with salt; you’ll probably be able to do this in one batch. Brown lightly, about 5 minutes, then turn and brown the other side, another 5 minutes. Transfer the slices to a plate as they’re browned. The plantains can be browned an hour or 2 in advance. Let the oil cool and pour it out; wipe out the pan.
- When the plantain rounds have cooled a bit, put them between 2 sheets of wax paper and pound with the side of your fist or the palm of your hand until they spread out and just about double in diameter; they will look squashed and might split a little around the edges, which is fine. This can be done an hour or 2 in advance.
- Put ⅛ inch of fresh oil in the skillet, turn the heat to medium, and again brown the rounds on each side, 5 to 10 minutes total; this time you’ll probably have to cook in batches. Serve hot or warm, sprinkled with salt and lime juice.