Servings: 4

2 cups - Canola Oil 2 cups - Canola Oil
2 - Green Plantains 2 - Green Plantains
1 teaspoon - Table Salt 1 teaspoon - Table Salt

Tostones: subheading: Tostones:
Peel the green plantains by using a pairing knife to score the skin vertically. Continue making scores about 1 inch apart. Now peel each strip of skin off. You can use the knife to remove any bits still stuck onto the plantain.
Now let's cut the plantain in about 1 inch chunks. Usually the average plantain should yield about 5 to 6 chunks.
Prepare the deep fryer by adding enough oil that it reaches about 2 inches of the pot. Bring the oil temperature up to 350 degrees F.
Drop the plantains into the oil for about 7 mins.
Remove and let the excess oil drain in a strainer.
Once cool to the touch, we need to squish the plantains, You can use a tostonera (we recomend using a ziplock bag for easy removal) or even a can to squish them down. If you want thin and crispy tostones then apply more pressure. If you like them chunkier then apply less pressure.
Raise the oil temperature to 400 degrees F. Drop about 6 to 7 of the squished plantains for its final fry. Fry for about 1.5 minutes.
Once removed from the fryer, lightly season with salt.
Let the tostones cool and drain in a strainer.
Now enjoy and eat up!