Tostones (Green Plantain Chips with Spicy Chile Salsa)
Tostones, twice-fried green plantains, are an important staple in many regions. Commonly served as a side to grilled seafood or rice and beans, they also make a great snack or appetizer when topped with mouth-watering homemade salsa.
Serves: 5Prep: 10 minutesCook: 15 minutesTotal: 25 minutesDifficulty: Easy
- 1⁄2 cup red onion, thinly sliced
- 1⁄2 teaspoon minced garlic
- 1 habanero chili, seeds removed and thinly sliced
- 1 bay leaf
- 1 tablespoon white wine vinegar
- 3 tablespoons water
- 1⁄4 teaspoon coarse salt
- 1⁄4 teaspoon freshly ground black pepper
- 1 unripe green plantain, peeled and sliced into ¾” rounds
- 1 cup Pure Canola Oil
- In small bowl, combine onion, garlic, habanero, bay leaf, vinegar, water, salt and pepper. Set aside.
- In skillet over medium-high heat, heat oil 2 minutes. When small bubbles begin to form, fry plantain slices in batches, about 2 minutes per side. Once plantains start turning light brown, flip.
- While still hot, flatten each slice upright to about 1/2” thick and 3” in diameter.
- Reheat oil. Fry flattened slices again until visible uncooked parts blend with cooked, about 30 seconds per side. Remove and salt lightly.
- Serve tostones topped with spicy salsa.