Fried Tostones Fried Plaintains Chips Recipes

PUERTO RICAN TOSTONES (FRIED PLANTAINS)

Steps:

• Peel the plantain and cut it into 1-inch chunks.
• Heat the oil in a large skillet. Place the plantains in the oil and fry on both sides,; approximately 3 1/2 minutes per side.
• Remove the plantains from the pan and flatten the plantains by placing a plate over the fried plantains and pressing down.
• Dip the plantains in water, then return them to the hot oil and fry 1 minute on each side. Salt to taste and serve immediately.

TOSTONES: TWICE-FRIED GREEN PLANTAIN CHIPS RECIPE

Steps:

• Gather the ingredients.
• Fill a heavy bottom pot with 1 1/2 to 2 inches of oil and heat the oil to 375 F.
• Cut the ends from each plantain and peel the them while the oil is heating.
• Cut the plantains into 3/4-inch slices.
• Fry the slices in the hot oil for 3 minutes or until they turn a light golden color and they're semisoft.
• Remove the plantain slices with a slotted spoon and drain them on paper towels.
• When the plantain slices are cool enough to handle, about 1 minute, smash them into flat rounds.
• Fry the rounds in the hot oil again for 3 minutes until they turn crisp and golden brown.
• Remove the tostones with a slotted spoon and drain on paper towels. Salt to taste.

TOSTONES (GREEN PLANTAIN CHIPS)

Steps:

• Cut the tips off the plantains. Score the plantains lengthwise on both sides and place in a bowl. Cover with boiling water. Let sit for 10 minutes. Peel, using a small sharp knife, and slice into 1/2inch slices.
• Heat the oil to rippling in a large frying pan over medium heat. Cook the plantains for 10 minutes. Remove the plantain slices from the oil (reserving the oil) and place in one layer on a tea towel or several layers of absorbent paper on a counter top. Turn to remove excess oil. Using bunchedup absorbent paper or another tea towel, press down on each slice. Heat the reserved oil to 375 degrees and fry the plantains until crisp and golden. Season with garlic powder and salt.

TOSTONES (FRIED PLANTAIN CHIPS)

Steps:

• Peel the plantains and slice into 2 cm thick rounds.
• Place plantain rounds into hot oil and fry until golden. Remove to a paper towel lined plate.
• Take a fried plantain piece and place on a cutting board. Smash with the flat side of a large knife. Repeat for all plantain pieces.
• Place the chips back in the hot oil and fry for another minute until golden brown. Move to a bowl, sprinkle salt, and toss.

FRIED PLANTAIN CHIPS

Steps:

• In a small bowl, stir together the garam masala, smoked paprika, salt and pepper and set aside.
• Using a mandoline or a sharp knife, slice the plantains into very thin slices, about 1/8-inch thickness.
• Pour the oil into a large, heavy bottomed pot and heat it to 350 degrees F. The oil level should come one-third of the way up the sides of the pot. If there is too much oil, it will overflow when the chips are added. Alternatively, use a deep-fryer.
• Fry the plantain slices in batches in the hot oil until crispy and golden, 2 to 3 minutes. Stir them a bit while they fry to prevent them from sticking together. Remove the plantains and drain on a paper towel-lined baking sheet. Sprinkle with the spice mixture and serve.
• Alternatively, the plantain chips can be cooled and stored in an airtight container for up to 10 days.

TOSTONES (FRIED PLANTAINS)

Steps:

• Heat the oil in a heavy skillet over medium heat. Place a few plantain slices in the oil, and cook until lightly golden in color, about three minutes. Drain on paper towels. Repeat with the remaining slices.
• While the plantain slices are still warm, place them one at a time between two sheets of wax paper, and flatten by hand to 1/4 inch thick. Return flattened slices to the skillet, and continue frying until golden brown. Drain on paper towels, and season with salt and garlic powder.

TOSTONES

Steps:

• Trim and discard the ends of the plantains. Use a paring knife to cut a slit along the length of the plantain to easily remove the peel, carefully avoiding cutting into the flesh. If the peel is too firm, use a spoon to lift the edges, then discard the peel. Slice the plantain crosswise into 1-inch rounds (about 8 pieces per plantain).
• In a large skillet, heat about 1/8-inch vegetable oil over medium. When the oil shimmers, add the plantains, flat-side down. Fry until beginning to turn golden, about 1 minute per side.
• While keeping the heat on, transfer plantains to a cutting board. Working with one piece at a time, use a tostonera or large flat-bottomed cup to gently press each plantain to about 1/2-inch thick. (If using a cup, keep it as centered as possible to flatten the plantains evenly.)
• Working in batches if necessary to avoid crowding the pan, pan-fry the flattened plantains until golden-brown, 1 to 2 minutes per side.
• Using a slotted spoon, transfer tostones to a paper towel-lined plate to drain. While hot, season with salt to taste. Serve immediately.