A family favorite for years before ever knowing what a lectin was. And because the green plantains are loaded with prebiotic fiber, these bites serve as yet another win for improved gut health.
Heat the oil and prepare the pan:
In a large nonstick skillet, heat the oil over medium heat. Line a large, rimmed baking sheet with paper towels and set aside.
Prepare the plantains:
Using a sharp knife, cut off the ends of each plantain. Then cut a thin slit just through the skin and follow it all the way down the back of the plantain. Peel off the skin and slice into 3/4" thick pieces.
Fry the plantain:
When the oil is hot but not smoking, carefully add each plantain slice into the oil in a single layer and fry for 3 to 5 minutes until golden. Then flip over each piece and continue frying for another 3 minutes.
Rest the plantain:
Transfer the fried plantains to the prepared pan and let rest for 3 minutes. Meanwhile, increase the heat to medium-high.
Smash the plantain:
Once the plantains have partially cooled, smash each piece in the tostone paddle until it is flattened to about 1/4". Immediately transfer the tostones to the skillet and start the frying process again. After about 3 minutes, the plantains will turn a deeper golden color and become crispy. Flip over and continue frying for another 2 to 3 minutes.
Finish the tostones:
Finally, transfer the fried tostones to the prepared pan and generously sprinkle with the sea salt. Serve at once.
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