3 Green Plantains, peeled and chopped into 1-in slices
Canola Oil (or choice of frying oil), enough for 1/2 inch coverage in skillet (about 2 cups, depends on vessel)
Garlic Dipping Sauce
3 Tbsp unsalted butter
4 cloves garlic, grated
2 tbsp olive oil
1/2 tsp dried parsley
Prep the plantains: Cut the stems off the end and slice down the skin. Using a spoon or your finger, peel the plantain from it’s skin and cut into 1-inch pieces.
In a cast iron skillet or dutch oven, fill with frying oil about 1/2 inch (quantity will vary depending on vessel size). Heat over high, when oil is hot and shimmering, place plantain cut side down and fry for 3-4 minutes till golden. Then flip and repeat on the other flat end. Remove from oil and place on a plate lined with paper towels to absorb excess oil. Repeat until all plantains have been done. You can lower the heat for the next step, or proceed to cook plantains while you do the next step at the same time. If you lower the heat just remember to bring it back up to temperature for part two.
Using a plate or a flat surface item, carefully press plantain until it flattens. Add back to oil and cook for 1 minute on each side until crisp. Remove from oil and place on a plate lined with paper towels to drain excess oil. Season with salt on top.
For the garlic butter sauce: Using a small skillet over medium heat, add ingredients and cook stirring for 3-4 minutes until butter has melted and garlic is fragrant. Add to a small bowl to dip tostones in.
Use a spoon when peeling the plantain to help loosen the skin