TOSTONES
2-3 large, ripe plantains
Oil, for frying
Salt
Peel the plantains by using a knife to cut a slit in the side and working peel off using a spoon. If you haven't used plantains before, they don't peel as easily as bananas so don't worry if it takes a little effort to get the peel off. Slice into 3/4-inch disks on a slight angle.
Pour enough oil into a large saucepan to cover the bottom of the pan and heat over medium-high heat until oil begins to shimmer. Once the oil is ready, use tongs to set the plantain slices into the oil and lightly fry on both sides, turning when each side becomes golden. Don't overcook them here because they will be fried for a second time. Once the plantains are golden on both sides, remove to a plate and smash them, one at a time using the flat bottom of a glass or another plate. If you cut the plantains too thick to begin with, they might just crumble, but if done right, they should just smoosh and flatten out a bit.
Check the temperature of your oil - you might want to turn it to low while smashing the plaintains and then bring it back up to medium-high before frying again. Return the smashed plantains to the hot oil and fry them for a second time, turning once each side turns a darker golden color.
Remove from oil and set on paper towels. Sprinkle with salt (I prefer the flaky kind for these). Serve immediately with guacamole for dipping or use in place of tortillas or tortilla chips with carnitas, pico de gallo, and guac.
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