Heat the oil in a small skillet.
Add the sliced plantains in batches and fry for a few minutes on each side until golden.
Drain on paper towels until cool enough to handle. Remove the oil from the heat until ready for the second fry.
Smash the plantains into rounds.
Bring the oil back to heat and fry the tostones for a second time (2-3 minutes per side).
Drain on paper towels and sprinkle with salt before serving.
Plantains are larger, less sweet and more starchy than their banana cousins. They get sweeter as they ripen, but in general plantains are cooked before eating rather than eaten raw. They can be challenging to peel when green. First cut off the two ends, then run a sharp knife down one side of the plantain, try not to cut into the flesh. Use your fingers and brute force to remove the peel. (Wiki) We’ve cut our plantains into coins, but they can be cut in any shape to suit the recipe.
2 plantains peeled and cut into 1 inch coins (or one plantain per person)
oil for frying about 1/2 inch deep
salt to taste