"Twice fried, crispy on the outside, soft on the inside and lightly seasoned with bold Ancho chili and lime flavors."
Lime and Ancho Chili Tostones
5
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- Recipe Card
Prep time 20mins
Cook time 15mins
Serves or Makes: 16-20 tostones
Recipe Card
ingredients
- 2 unripe green plantains
- 1 tablespoon Ancho chili powder
- 1 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 lime
- Oil, for frying
Method
Step 1
Heat frying oil to 350ºF. You can either pan fry or deep fry.
Step 2
Peel and slice each plantain into 1 1/2 inch thick slices. Fry plantains until golden, about 3 minutes deep fried or 2 minutes per side if pan frying. Remove plains from oil and drain on a paper towel. Do not discard oil.
Step 3
Meanwhile, mix chili powder, garlic powder, salt and pepper in a bowl. Slice lime into wedges.
Step 4
Use a tostonera* or a solid flat object like a small cutting board to gently flatten each plantain slice until they are about 1/4 inch in thickness. Do not over flatten or they will come out more like potato chips.
Step 5
Fry the plantains in the same oil previously used until golden brown, using the same cooking times as above.
Step 6
Sprinkle and toss lightly with Ancho chili seasoning and squeeze with fresh lime. Serve with avocado slices (optional).