• Add your oil to a large pan. The oil should come up enough to cover the sliced plantains about ¾ of the way. (see photos above)
• Heat the oil over medium heat while you prepare the plantains.
• Cut the ends off of each plantain and then carefully slice the peel lengthwise. Peel the skin off each plantain. (These are not as easy to peel as a banana so it will take a little more effort)
• Cut each plantain into 1-2 inch chunks. (you should get about 4-5 pieces per plantain)
• When the oil is hot, place the plantains in and let them cook for about 6 minutes while gently rolling them around to cook all sides. They do not need to brown since you are just softening them at this stage.
• Once cooked, place them on paper towels to drain for just a few minutes.
• Use a tostonera or the bottom of a glass to smash each plantain chunk into your tostones. They should be about ½ inch thick.
• Bring the oil to medium high heat
• When ready to serve, mix together the water, lime juice, and salt. Dip each tostone in the water mixture for just about 15 seconds then set aside on paper towels and pat dry.
• Carefully add the tostones to the hot oil and fry again for about 1-2 minute per side. When finished, place them on paper towels to drain and immediately sprinkle with salt.

Optional Garlic Sauce

• Add the olive oil, garlic, and salt to a small sauce pan and heat on low for about 15 minutes. Remove from heat and add in the lime juice.
• Serve as is or add to a small food processor and blend into a smooth dipping sauce.