• Peel the green plantains and cut them crosswise into 1-inch thick slices.
• Heat about 1 inch of vegetable oil in a skillet or deep fryer to 350°F (175°C).
• Fry the plantain in batches for 2-3 minutes until slightly softened and pale yellow.
• Remove from the oil and drain on paper towels.
• Using a tostonera (wooden utensil for smashing plantains) or a flat-bottomed plate, gently smash each piece of plantain to flatten it into a patacón shape.
• Return the smashed plantains to the hot oil and fry for an additional 2-3 minutes until golden brown and crispy.
• Remove from the oil and drain.
• Sprinkle with salt while hot.

Healthy adaptation!

• Wrap whole plantains in a wet paper towel and microwave for 5 minutes. If not softened, continue microwaving in 1-minute increments until soft to the touch but not collapsing.
• Let plantain cool slightly, about 5 minutes.
• Unwrap the microwaved plantain and cut it into 1-inch thick slices.
• Using a tostonera (wooden utensil) or a flat-bottomed plate, gently smash each plantain slice to flatten it.
• Heat about 1 inch of vegetable oil in a skillet or deep fryer to 350°F (175°C).
• Transfer smashed plantains to the hot oil and fry for 2-3 minutes until golden brown and crispy.
• Remove from oil and drain.
• Sprinkle with salt while hot.
• Serve warm with guacamole and pico de gallo.