Peel the plantains, then cut into approximately 1-inch thick discs. Each plantain should make 8-10 tostones.
Place in a large enough pot so that they are not touching, and with enough water to cover them all. Boil until tender, approximately 15-20 minutes.
Remove from heat and place each plantain on a flat surface. Gently flatten each one with the bottom of a glass — try not to let the tostones break apart. Do not allow the tostones to dry out during this step: take them directly from the boiling water to the board, flatten, then fry.
Sprinkle with a dash of salt on each side and fry in a large pan with enough oil to cover the bottom of the pan. Fry on medium-high heat, turning when each side is golden brown and crisp — at least 2-3 minutes per side.
Unless using much more oil to fry, there is no need to drain the tostones on paper towels once cooked. If the oil is used sparingly, and cooked at a medium-high heat, the tostones should not be oily.
Price Per Serving
based on average national price: excludes store savings and local grocery store pricing