I highly recommend scrolling down to the instructions section just below this recipe card for more detailed instructions and step by step photos.

• Peel and chop the plantains into chunks
• Preheat the pan with about 1/4 inch oil in the pan
• Fry the plantain chunks on each side, flipping midway through. Remove them when they're golden brown on both sides.
• Smash the plantain chunks between two oiled plates, or in an oiled tostonera
• Mix the hot water and the salt in a small bowl
• Dip each of the smashed plantains into the hot water mixture for 2-3 seconds. Drain on paper towels.
• Using long tongs and splash guard, return the smashed plantains to the hot oil, cooking them on both sides until they're crispy and golden brown. Remove them from the oil once they're done and drain them on paper towels.