These twice-fried plantain slices get their name from the Spanish verb tostar, meaning “to toast.” They also may be known as tachinos, chatinos, and platanos frito. Toppings vary based on region. They can be salted, dipped in garlic sauce or black bean dip, sprinkled with fresh-squeezed lime juice, or topped with shredded beef or melted cheese. The snack is eaten across Latin America and since the 19th century has become increasingly popular across the United States, where it is also popular among Americans of West African descent.
Recipe Servings: 6
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Pour oil to a depth of 1½ inches in a 12-inch skillet set over medium-high heat.
- Line a large plate with paper towel.
- Add the plantain slices to the hot oil, working in batches, and fry for 4–6 minutes, flipping halfway, until both sides are lightly golden.
- Transfer the plantains to the prepared plate to remove excess oil.
- Press the plantain slices between two sheets of parchment.
- Stir together the water, garlic, and salt In a small bowl.
- Return the skillet to medium heat and add oil if necessary.
- Dip the pressed plantains into the water mixture.
- Place the plantains in the hot oil, working in batches, and fry about 3 minutes until golden and crisp.
- Transfer the fried plantains to paper towel to drain, sprinkle them with additional salt, and serve.
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