RECIPE
3 INGREDIENTS8 STEPS30MIN

Tostones

5.0
3 Ratings
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CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
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If you like potato chips you’ll love these tostones with it’s sort of sweet undertones and crispy edges. They can be enjoyed on it’s own, with your favorite dip or as a side to any dish you normally serve.

30MIN

Total Cooking Time

3

Ingredients
CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
2
Unripe Plantains
2 cups
Vegetable Oil
to taste
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Directions

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Step 1
Using a paring knife, run a cut lengthwise along the natural ridges of the Plantains (2) as deep as the thickness of the skin. Then using a butter knife, place the blade in the cut and peel back the skin.
Step 2
Cut the peeled plantains in 1 inch pieces and set aside in a bowl of cool water so they don’t discolor.
Step 3
Put the Vegetable Oil (2 cups) to heat in a fairly deep saucepan and heat on medium-high heat. Drain the plantain pieces and pat dry with paper towels.
Step 4
Fry the plantains in hot oil for about 4 minutes total, being sure to flip them so they cook on all sides. Prepare a towel lined with paper towels to put the cooked plantains.
Step 5
Drain on paper towels and allow them to cool for a couple minutes.
Step 6
Fold a piece of parchment paper in two, and place a piece of the fried plantain on it, then flip the other piece to cover it. Using a little force, press down with a can of soup, or any can, to flatten it.
Step 7
Now re-fry plantains for minute or two in the hot oil and drain.
Step 8
Sprinkle on Sea Salt (to taste) as soon as you remove them from the oil and enjoy.

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