1. Begin by adding roughly around ½ cup of oil to your frying pan (oil should be an inch deep). Start heating the frying pan over medium heat.

2. Start peeling the green plantains by cutting the ends off and slicing along the side of the plantain on each side of the plantain. With your fingers, peel the plantain skin like you would with a banana. After your plantains are skinless, cut them into 1-inch slices and place into a large bowl.
3. At this point, your oil in the pan should be ready to fry. Place the 1-inch sliced plantains in the pan and fry each side for about 3-4 minutes. They should be a golden color before taking them out and placing them in a separate bowl. Do not over cook them because you will be frying them once more.
   

4. You need to flatten the golden plantains and a bamboo tostonera is perfect for this. If you do not have one, using a coffee cup or a similar flat object like a plate to smash them. Then you will fry them once more while flattening for another 2-3 minutes per side or until crispy golden brown

   

5. Remove them from the frying pan and place them onto a wire rack or a plate with paper towels to soak excess oil. After the tostones have cooled down a bit, sprinkle salt over them for taste. 

   

Mayochup

1. For an easy dipping sauce, you can mix ¼ cup of mayo and ¼ cup of ketchup with a sprinkle of ground garlic.