Crispy Plantain Tostones (Print Version)

# Ingredients:

01 - 3 tablespoons cooking oil that doesn't have a strong flavor.
02 - 3 medium-sized unripe plantains.
03 - 1 tablespoon flaky kosher salt.
04 - A sprinkle of coarse salt for topping.
05 - 4 cups of cold water.
06 - 1/4 cup ketchup.
07 - 1 cup creamy mayonnaise.
08 - 1/4 teaspoon garlic powder.

# Instructions:

01 - Combine the garlic powder, mayo, and ketchup in a bowl, then pop it in the fridge until you're ready to use it.
02 - Peel the plantains after scoring the skin, chop them into chunks about 1 1/2 inches thick, and let them soak in salted water for 20 minutes.
03 - Use a paper towel to dry the pieces, coat with oil, and air fry them at 350°F. Flip them after 3–6 minutes, or until soft.
04 - Press the cooked chunks to about 1/4 inch thick with a kitchen tool like a tostonera or a heavy flat object.
05 - Spread oil on the flattened pieces, air fry them at 400°F, flip after 3 minutes, brush with oil again, and cook 4 more minutes.
06 - Sprinkle some salt on top and enjoy them nice and warm with the dip.

# Notes:

01 - You can make the dipping sauce up to 2 days early.
02 - Do the cooking in smaller batches if the air fryer is packed.
03 - Tastes best when served fresh and hot.

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