The Perfect Chips
Forget those addictively delicious store-bought chips that are impossible to stop eating and try tostones. Tostones are also addictively delicious, and they are hard to stop eating, but they are better. They are better because they are easy, quick to make and cheap. Tostones are a very traditional dish in Puerto Rico, and probably anywhere plantains grow naturally. Plantains are a bit like the offsprings of bananas and potatoes. They are high in fiber, potassium, minerals, vitamins, and a little bit of protein.
Tostones are the perfect dish to introduce yourself to the vast world of plantains. There are countless dishes you can make using plantains, some healthier than others. Traditionally in Puerto Rico, we like to soak the plantain slice in saltwater. Soaking the plantains in saltwater does two things; it makes the side crunchier and the center softer. The reason for that’s is that steam gets trapped inside while it is cooking. Highly recommend making our spicy garlic mayo as a sauce for the tostones, or mix up some mayo and ketchup.
We hope you enjoy this recipe! Don’t forget to tag us on Instagram with your recreations, @healthyheartykitchen 🙂
- 2 tbsp Salt
- 2 Unripe plantains (super green)
- 2 cups Frying Oil
- Gather your ingredients and find a clean space to work in. Use a large cutting board. Grab your plantains and individually peel them. If plantains are a little tough to peel, peel them in a sink while hot water is running on the plantains. Another pro tip is to place your plantain in boiling water until you see the peel's color change to a darker green. After that, the plantain should peel just as easily as a banana.
- Cut the plantains on an angle, 1-2 inches thick (see visual).
- Place pieces in a bowl and submerge with water. Add 2 tbsp of salt for every 2 cups of water used. Soak for 15-20 minutes. Use paper towels to dry off slices.
- Heat vegetable or peanut oil in a deep fryer or a deep frying pan to 250°-300° F.
- Place your dried plantain slices very carefully into the oil and fry for 3-6 minutes, until light brown (see visual).
- Remove plantains from the hot oil and place them in a large cutting board. Use a small flat surface (I use a small cutting board) to press each individual slice. Place slices back on the fryer for another 3-6 minutes until golden brown. You are all done! Try our spicy garlic aioli sauce with these tostones for a delicious party in your mouth.