Tostones Fried Plantain Chips Food

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 (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 (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.

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.

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 3 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 fry until golden brown. Drain on paper towels, and season with salt and garlic powder.

FRIED TOSTONES (FRIED PLAINTAINS CHIPS)

Steps:

• 1. You want to use a knife to open a plantain. 1st cut off the ends. Then, on the OUTER curve of the plantain, slice vertically down the skin. From that incision pull away the skin. (Should take bout 5 minutes)
• 2. Cut the plantain into 1-inch circles. Add the peanut oil to a skillet and raise heat to HIGH. (You want to get the oil hot pretty fast).
• 3. Put in as many plantains to the skillet till it's filled. Flip over plantains every 1-2 minutes until the pale yellow color turns a light gold. Turn down heat to MEDIUM, and remove the skillet from the heat. Remove plantains and place them on a plate. Use a glass cup or "Plantain Smasher" to smush the plantains into chips. Continue this step until all plantains are smushed.
• 4. Place skillet back to the heat and turn it back to HIGH. Add the chips to the oil again. Turn over chips every 3-4 minutes. (This will let the plantain fully cook).
• 5. Remove plantains and place on plate, sprinkle salt while they are still hot. You can add this dish to any Hispanic meal or any meal in general. Using peanut oil makes it a bit more healthier.

PLANTAIN CHIPS (PLATANUTRES)

Steps:

• Peel plantain, and diagonally cut into 1/8 inch slices.
• Combine the water and salt in a large bowl, stirring until salt disolves; add plantain slices.
• Cover and let stand 30 minutes.
• Drain plantain slices well, and pat dry.
• Heat 2 tbsp oil in a large skillet; add plantain slices and cook over medium-high heat, stirring constantly, until tender, but not brown.
• Drain well on paper towels.
• Mash each plantain slice with the bottom of a glass cup.
• Pour oil to depth of 2-inches; heat till good and hot.
• Fry plantains, a few at a time, until golden brown; drain on paper towels.
• Serve plantain chips with Plantain Dip.
• Plantain Dip: Combine all ingredients in a jar; cover tightly, and shake vigorously.
• Chill at least 2 hours.
• Shake just before serving.
• Yield: 1/2 cup.