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Robin Arzón's Plátanos

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Chef notes

My favorite recipe from growing up is plátanos. I specifically like tostones. They’re like fried plantains, but I’ve updated the recipe to be a little bit healthier. I use my air fryer to make them, but they are still reminiscent of what I loved when my abuelas would make plátanos growing up.

For context, plátanos maduros are a little bit sweeter. The more savory version that I like are tostones, basically fried green plantains. For this recipe you will need two plantains and you want yellow plantains that are on the road to ripening. They provide more of a blank canvas but if you want them sweeter you want black or brown plantains.

I use the air fryer, and if you’re preparing a lot you will just want to put one layer in the basket, not overcrowding them and cooking them in batches. So the recipe is as follows for Puerto Rican-style, air-fryer platános or plantain chips.

You are going to need two plantains, one tablespoon or so of olive oil (or coconut oil or any kind of oil) and two tablespoons of salt. I also like to add Loisa Sazón and Adobo to taste; they're healthier versions of sazón and adobo, which are classic Puerto Rican spices.

Ingredients

Plátanos
  • 2 plantains
  • 1 tablespoon olive oil (or coconut oil)
  • 2 tablespoons salt
  • Loisa Sazón & Adobo, to taste

Preparation

1.

Preheat your air fryer to 350 F and then slice the plantains about 1/2-inch to 3/4-inch-thick. Toss the slices with the olive oil (or the coconut oil), salt, sazón, adobo and any other additional seasoning you want to throw in. Make sure they're evenly coated with the seasoning.

2.

Air-fry them in a single layer for about 10 minutes. You can cook them a little bit longer if you want them crispier. I also sometimes will flip them halfway through.

3.

After the initial 10 minutes in the air fryer, use a flat-bottom glass to smash the platános into flatter chips, toss them with any remaining oil or seasonings, and fry for about 5 more minutes, until they’re crispy golden brown to your liking.

4.

You can serve them with salsa or mojo, which is a garlic and oil seasoning that’s common in Cuban cuisine. I personally like to add hot sauce.