Serve these alongside Asopao de Pollo, Jamaican Rice and Peas, Frijoles de la Olla, or any type of roast chicken or pork. Don’t forget the hot sauce.

I. TOSTONES

Starchy green plantains are perfect for this traditional, double-fried preparation. You may use yellow, half-ripe plantains for a creamier result. Serve these crispy chips as a side, as suggested above, or use them instead of corn tortillas as a base for tostadas. Please read about Deep-Frying.

Peel and cut on the diagonal into 1-inch slices:

Heat to 325°F in a deep-fryer, deep heavy pot, or Dutch oven:

Deep-fry the plantain slices in batches until golden, about 3 minutes per side. Do not crowd the pot. Drain well on paper towels. Place the fried slices in a single layer on a baking sheet and flatten each slice with the bottom of a glass to an even ¼-inch thickness. Reheat the oil to 350°F, and refry the plantain slices a few at a time until golden and crisp, 2 to 3 minutes. Drain well on paper towels and serve immediately, sprinkled with:

II. PAN-FRIED

Ripe plantains are sweeter and creamier. We prefer to slice them thinly and pan-fry.

Cut off the ends, slit the skin lengthwise, and peel:

Cut into ¼-inch slices. Heat in a large nonstick skillet over medium heat:

Add only as many plantain slices as will fit in a single layer and cook, turning once, until golden on both sides, 8 to 10 minutes. Transfer to a plate and keep warm while you fry the remaining slices, adding more butter or oil as needed.

Sprinkle with, to taste: