2 green plantains
Vegetable oil for frying
Salt to taste
Peel the green plantains. Cut them into slices of about 1 ½” to 2” wide.
Using a medium size skillet, fill it up about 1/3 with vegetable oil. Heat oil to 320 degrees, or on medium heat.
Fry the thick slices in the hot oil for about 3-4 minutes. Turn them only once. They should look slightly golden and be semi-soft. Remove the plantain and drain them by placing them on paper towel.
Wait a few seconds until plantains cool a little. Using a plantain press or a brown paper bag folded in half, smash the plantains into rounds of about ½” thick or less (depending on how thick or thin-crispy you desire).
Bring the oil back to high temperature, about 375 degrees. Fry the smashed plantains again in the hot oil (turning them occasionally), for about 2- 3 minutes or until light golden brown.
Remove tostones and place on paper towel to drain excess oil. Add salt to taste