1-Step 1: Prepare the Plantains Start by prepping your plantains properly. This step sets the foundation for everything that follows. Peeling technique: Cut off both ends of each plantain using a sharp knife. Then, make a shallow slice along the skin lengthwise, being careful not to cut into the flesh underneath. The skin of green plantains is thicker and more stubborn than banana peels, so take your time. Score along the natural ridges of the skin to make peeling easier. Once scored, use your fingers or the edge of your knife to peel away the skin in sections.

2-Step 2: Cut and Shape Once peeled, slice the plantains into 1-inch thick pieces. You can adjust the size slightly based on your preference, but 1 inch is ideal for even cooking. Pieces that are too thick won’t cook through properly, while pieces that are too thin may become overly crispy or break during flattening. Aim for uniform thickness so all pieces cook at the same rate. Most plantains will yield 5-6 slices each, giving you about 20-24 total pieces from 4 plantains enough for 8 servings.

3-Step 3: First Fry Heat about 1 cup of vegetable or canola oil in a heavy-bottom skillet over medium heat. A cast iron pan or Dutch oven works wonderfully here. You want the oil warm but not smoking around 325°F if you’re using a thermometer. Carefully add the plantain slices to the oil in a single layer, working in batches if necessary to avoid crowding the pan. Fry for approximately 4 minutes per side until the slices turn golden and feel softened when pressed with a spatula. They shouldn’t be crispy yet that comes later. This initial fry serves a specific purpose: it softens the starchy interior of the green plantains so they can be flattened without breaking. Think of it as a cooking step that prepares the plantains for their transformation.

4-Step 4: Drain and Flatten Remove the fried plantain slices from the oil and drain them on paper towels for a minute or two. They should still be warm but not hot enough to burn you. Now comes the fun part flattening! Place each piece between folded wax paper or parchment paper. Use the bottom of a glass, a plate, or a flat pan to gently press down until the slice flattens to about ½-inch thickness. Some people use a tostonera (a wooden plantain press), but everyday kitchen tools work just as well. Important: Don’t press too thin or make them paper-thin. You want enough thickness so they hold together during the second fry and maintain that soft interior that contrasts so beautifully with the crispy exterior.

5-Step 5: The Garlic-Lime Soak While your flattened plantains rest, prepare the soaking mixture. Combine 2 cups water, 4 minced garlic cloves, 1 tablespoon kosher salt, and the juice of 1 lime in a shallow bowl or dish. Quickly dip each flattened piece into this mixture for about 10 seconds. This brief soak does several things: it prevents the plantains from browning due to oxidation, infuses them with garlic and lime flavor, and helps create steam during the final fry for a fluffier interior texture. After dipping, pat each piece thoroughly dry with paper towels. Excess moisture will cause the oil to splatter during the second fry, so don’t skip this step.

6-Step 6: Second Fry for Maximum Crispiness Increase the heat under your oil to medium-high, bringing the temperature up to about 375°F. The hotter oil is crucial for that final, crispy finish. Add the flattened, soaked, and dried plantains back to the oil in batches. Fry for about 1 minute per side until they turn a beautiful golden brown and feel crisp to the touch. Watch closely this goes fast, and you don’t want them to burn. The difference between this fry and the first is dramatic. Where the first fry softened, this second fry creates that signature crunch that makes crispy fried green plantains so irresistible.

7-Step 7: Season and Serve Transfer the finished tostones to paper towels to drain excess oil. While they’re still warm, sprinkle generously with additional kosher salt. The salt adheres best to hot, freshly fried surfaces, so don’t wait until they cool. Serve immediately with your choice of dips. Traditional options like queso dip, mojo verde, or mayo-ketchup are fantastic choices. You can also pair them with Greek meatballs for a fusion appetizer spread that will impress your guests.