Crispy Salted Tostones

Peel the plantains by making a vertical cut through the skin and peeling it back with your hands or the edge of a spoon.

Cut the plantains into 1-inch thick pieces. Heat a layer of oil in a heavy bottomed pan.

Fry the plantains in batches. When the plantains are starting to turn light golden brown, remove from the oil and transfer to a plate lined with paper towels. Smash each piece with the back of a wooden spoon – this gives you a flatter shape with rougher edges. Return to the frying pan and fry for an additional 4-5 minutes or until golden brown and crispy. Transfer back to a paper towel lined plate to drain excess oil.

Sprinkle with sea salt and serve immediately, dipped in some kind of yummy sauce.