Reviewed: Mar. 26, 2013

EXCELLENT! I made this to pair with the Slow Cooker Tropical chicken dish, and the tostones were he star of the show. Most helpful advice I can give is when you smash the fried plantain in the wax paper, sprinkle the salt and garlc powder on the bottom, then on top and then smash. Othewise the garlic and salt doesn't really stick to the plantain and will just burn off in the oil. DELICIOUS!

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Reviewer:

SuperK

Reviewed: Feb. 17, 2013

Delicious! However, when I drained the slices on paper towels, they stuck to the paper and I was unable to peel off the paper from many of them. I fried the plantains in butter instead of vegetable oil...maybe that was the problem - or maybe my brand of paper towel.

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Reviewer:

Trish-

Cooking Level: Intermediate

Reviewed: Feb. 15, 2013

Delish

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Reviewer:

ESiwulec

Reviewed: Nov. 2, 2012

These reminded me of my grandmother's cooking. My family loves them and I like that they are a fast and easy side for TexMex dinners.

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Reviewer:

maria heaney

Reviewed: Oct. 4, 2012

Thank you! I am white and my husband is Dominican. I wanted to surprise him with a little taste of home and this recipe was a life saver! Easy and delicious. Cannot thank you enough :)

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Reviewer:

abbyfamilia

Reviewed: Jun. 7, 2012

This is a very easy and delicious recipe. I had a plantain which was very ripe with skin that was a dark brown color. According to a previous reviewer, the ripeness of my plantain made this a Plantanos recipe. I used 1 tablespoon of oil for 1 plantain and may try less oil or cooking spray to make this recipe healthier. After pan frying on each side for 3-5 minites, until golden brown. Then I sprinkled a little mixture of sugar and cinnamon on the fried plantains and they disappeared in less than 3 minutes. My husband and I thought these were delicious, will definitely make these again.

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Reviewer:

Eila

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Reviewed: May 11, 2012

Yum! These were delicious sprinkled with kosher salt, garlic powder and paprika. Made a good sauce of ketchup/mayo/lime juice to dip, muy delicioso!

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Reviewer:

eileen

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Queens, New York, USA

Reviewed: Feb. 23, 2012

Excellent! Best with lime juice, salt, and garlic powder sprinkled on top after they're cooked

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Reviewer:

Noelleinaboot

Reviewed: Feb. 23, 2012

Recipe worked well.

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Reviewer:

arnandlor

Cooking Level: Intermediate

Home Town: Orangeville, Ontario, Canada

Reviewed: Nov. 2, 2011

LOVE these. My boyfriend taught me to make them. We use a shot glass to flatten/smash them. When they are done we sprinkle with salt, and serve with minced garlic mixed with a little olive oil. YUM!

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