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1
Working with one plantain at a time, use a sharp knife to cut off both ends.
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2
Run the tip of the knife down the full length of the plantain 2 or 3 times, cutting through the thick skin but not into the plantain.
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3
Work the peel off with your hands.
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4
Repeat with the remaining plantains.
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5
Slice the plantains crosswise into 1-inch thick slices.
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6
You should have about 24 pieces.
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7
Line a baking sheet with paper towels.
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8
In a large skillet, heat the oil over medium heat until hot but not smoking and shimmery.
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9
Place the plantains in the oil, seed side down.
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10
Cook just until softened, about 4 minutes; do not let them brown.
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11
Turn them over and cook the other side.
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12
Transfer the pieces to the paper towellined baking sheet.
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13
Repeat with the remaining pieces.
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14
When all of the plantains are cooked and soft, use a tortilla press (page 173) or the bottom of a large can to press each piece into a flattened pancake about 1/4 inch thick.
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15
Place new paper towels on the baking sheet.
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16
Return the pieces to the hot oil and fry until crispy and golden brown, 2 to 3 minutes per side.
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17
Less ripe plantains will take longer to cook than riper ones.
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18
Transfer to the paper towellined pan and immediately sprinkle both sides with salt.
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19
When all the tostones are fried, transfer them to a platter and serve hot.
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20
For the absolute best flavor, sprinkle these with salt as soon as they come out of their second frying and serve hot.
