Step 3: Slice

Cut your plantains on the diagonal, making slices ~1/2 inch thick. The steeper the diagonal the larger each piece will be.

You can play with the thickness a bit, but don't go too far off the 1/2" mark.
I made these last night and my garlic-crazed friends enjoyed them. Thanks, canida!
Awesome, and thanks for sharing that fantastic picture! <br />It makes me hungry. :)
my dominican sister-in-law makes her tostones just like this but has never included garlic sauce(we always eat them with ketchup there-everyone does), but the mofongo place la romana, where they live now serves a really GREAT garlic sauce on the side
This is my batch...what's left of it anyway...Many thanks to the OP for a great recipe!
Great instructable, especially on the garlic sauce. However, as a side note, the thinness to which you mash the plantain slices is not typical for the spanish culture from which these are derived, and that goes for the many countries that I have spent time in and being hispanic myself. A typical thickness would be about a 1/4 of an inch after you mash them.<br><br>Again I must say, I'm going to get started on that garlic sauce :)
They look really good. I will try to make them sometime for sure!
Seriously, that looks amazing. My boyfriend is half Cuban, and he's introduced me to the wonderfulness of plantains. Though I'm used to them being deep fried in large chunks and served sweet with something like vaca frita or ropa vieja. The sweet plantains plus the savory/spicy meat and veggies makes such a good combination. :D
So, have you had a chance to try making tostones yet?
These guys are a staple on colombia's northern coast<br /> we called them Patacon here. very delicious with shreded cheese&nbsp; and chilli.<br />
That sounds good - are they served in a big pile like nachos?
<strong>I've cooked these several times since reading this Instructable and they are great.</strong><br/>
Awesome, I'm glad you liked them!
Awesome instructable. Please check out one I just created:<br/><strong></strong><br/>Twice Fried Plantains ala &quot;Sticky Buns&quot;<strong></strong><br/><br/><a href="http://www.instructables.com/id/Twice-Fried-Plantains-ala-Sticky-Buns/">http://www.instructables.com/id/Twice-Fried-Plantains-ala-Sticky-Buns/</a><br/>
MMMMM, just made some! They're delicious!!! Thanks canida!
You're welcome!
I've cooked these several times since reading this Instructable and they are great. If you start with really green plantains, then a pinch of salt and some raw garlic (either fresh crushed or the little jars of diced garlic) is wonderful. I let some of my plantains ripen a bit much (yellow, but not soft and black) so I tried the same technique. It's much tricker to mash them and scrape them off the spatula (try cooking them a little longer in the first step and then letting them cool a bit before mashing them). The garlic doesn't work if they are ripe enough to be sweet, but a good sprinkling of brown sugar in the second cooking step followed by a splash of dark rum (burn off the alcohol a bit) makes them a great desert, particularly if served with ice cream.
I'm glad you like it! You should post your recipe for sweet plantains- flambe is always good!
These ideas are both great. I hope someone posts a sweet version and we could have a square-off of some sort. I will keep my eye out for the unripe versions.
OOOOh, do these look good. I have been looking for this recipe since having them in Jamaica years ago. I see my problem...my plaintains were too ripe! Regarding garlic: The secret to success in marriage (12 years now) is liking garlic to the same degree as your spouse.
I still need to put up that recipe for sweet ripe plantains! Maybe next week. I'd agree with the spouse/garlic comment- we're both huge fans of garlic (and curry, and spice of all types) and are edging up on your count.
We made these yesterday, for the third or fourth time. They are one of my favorite snacks, but are only good when hot,and don't microwave too well. I put one SMALL piece of garlic in the mortar and pestle, and grind it to a pulp, and add extra sharp white cheddar cheese and extra virgin olive oil until I get a thick but soft cheese mix,then put a small amount on each chip along with kosher salt.
Ooh, that sounds good! If you wanted to reheat them, try sticking them in a toaster oven or under the broiler for a minute or two- the microwave just makes starch soggy.
I forgot to say that we also deep fryed them in peanut oil, and they turned out identical to yours, and tasted fine.
could you make this with banana? I don't have any plantain on hand.. but they look good... I think I'll try it out anyway.
Even extremely green bananas won't cook and squish this way; they're just not starchy enough. Bananas will soften and sweeten, and should be handled more like ripe plantains. I'll be posting a recipe for those soon. Have you had banana pancakes? Those bananas caramelize and stick to the frying pan like nobody's business.
Heh? I've made banana pancakes many times and they don't stick at all. You're not using bisquick are you? In that case I would have to "dis-own" you. J/k, but all said and done, if you mash your bananas up into a sort of pulp before they go into the batter, it should be fine.
;) No Bisquick, thanks! But we usually add banana slices to the batter before flipping the pancakes- they like to caramelize and stick to the pan. Mashing them and stirring into the batter would probably fix this, but I like a mix of banana, blueberry, raspberry, and whatever other fruit we've got on hand, so tend to add it after they're in the pan. The caramelized bananas taste pretty good too...
Ohhhh, you mean you're using slices of banana? I thought you meant you were mixing it into the batter (mashing)
Well, I tried it out- they were really squishy.. and stuck to the paper.. it looked gross, but it tasted pretty good (but why wouldn't it.. butter+banana..) I think deep frying might work out better.. If it does work i think it would be nice with honey.
I've fried bananas with eggs and vegetables and been quite pleased with the results: <a href="http://www.instructables.com/id/ESWXJG2NY9EP2861JU/">http://www.instructables.com/id/ESWXJG2NY9EP2861JU/</a><br/><br/>The garlic sauce here is probably too strong for bananas, though. <br/>
i doubt it would taste good. try putting brown sugar on it maybe
Plantains are more like potatoes in their starch content. They cook up more like thick potato chips. I dont think bananas would work the same way at all. Love me some tostones though.
I just got through making and eating these and they were perfect. Thanks for the instructions. Now, is there an instructable for getting rid of garlic breath?
I recommend simply feeding garlic to your friends and family; you'll all be happily oblivious, and the vampires will stay well away.
These tostones look great-can't wait to make them!{{{<br/> <br/>}}}<br/>
Nice job -- a very professional instructable. Thanks!
I think that these photos are the best you've had for any project.
I agree, these photos look delicious! Canida, did you get any former culinary cooking by any chance?
Cool! Thank Mitch's SLR.

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