1 tablespoon of olive oil or coconut oil
½ teaspoon of salt
½ teaspoon of garlic powder
- Peel the green plantain.
- Cut it into thin slices. Preheat the oven to 350ºF or 180ºC.
- In a bowl add the cut plantain, add the oil, garlic powder and salt.
- Mix everything very well.
- On the tray spread a sheet of paper for the oven.
- Place one by one the plantain chips, taking good care that it is not mounted on top of each other.
- Bake for 15 minutes.
- Turn and bake for 10 minutes
- Oven time may vary. The result we are looking for is slightly golden
1 Peeled and cut green Plantain into 1-inch slices
3 Cups of vegetable oil
1 Teaspoon of salt
- Heat the oil to 375°F in a 12-inch skillet over medium-high heat or in a deep fryer.
- Peel the plantain and beat it into 1-inch pieces.
- Using tweezers, carefully place the sliced plantains in the hot oil and rotate each slice constantly for 45 seconds to 1 minute.
- Plantains will only need 45 to 60 seconds of cooking.
- Remove them from the hot oil and place them on paper towels.
- Press each slice of plantain with a tostonera or the bottom of a glass.
- Press the plantain to a thickness of 1/8 inch.
- The plantain should be 1/4 inch thick.
- Put the pressed plantain back in the hot oil, a few at a time, turning them constantly and cooking them until golden and crispy.
- Place them on paper towels. Sprinkle evenly with salt.
- A tostonera is a special wooden attachment for making tostones. Look for it in a store that sells special Latin accessories.
4 Plantains, peeled and cut into 1-inch slices vegetable oil.
1 Tablespoon garlic, finely chopped
2 or 3 Cups hot beef broth
½ Teaspoon of salt
½ Teaspoon of freshly ground black pepper chopped fresh cilantro, as much as you want
- Heat 1 inch of vegetable oil in a 12-inch skillet over medium high heat until the oil bubbles (at about 350°F). Place the plantain slices; cook until golden brown and tender. Remove them from the oil.
- With the bottom of a glass or tostonera press the slices to flatten them. Return the plantain to the pan and heat them for 30 more seconds per side or until golden and crispy. Remove from pan, place in a large container. Let them cool a little.
- Place the plantains, garlic and 1 cup of beef broth in the food processor.
- Process until the mixture has a consistency not fully pureed, adding 1/4 cup of broth until desired consistency. Add the salt and pepper. Process until everything is well mixed.
- Place on a serving plate; garnish with coriander. Serve immediately.
- For a less flavor of garlic, fry it in oil until golden brown before adding it to the plantain.
- If you don’t have a food processor to use a potato crusher.
- The amount you add of beef broth depends on the size of the plantains and the consistency of the puree you want