Crispy Tostones

Cut the ends off the green plantains. Score the peel lengthwise with a knife and peel it off.

Slice the peeled plantains into 1-inch thick rounds.

Pour the vegetable oil into a large, cold skillet. Place the plantain slices in a single layer in the cold oil.

Turn the heat to medium and fry the plantains for about 4 minutes on each side, until lightly golden and par-cooked.

Remove the plantains from the oil and drain them on a paper towel-lined baking sheet.

In a spray bottle, combine the water, kosher salt, and fresh lime juice. Shake well to dissolve the salt.

Place a par-fried plantain slice between two pieces of parchment paper and use a heavy object (like a pot or a press) to smash it to about 1/4-inch thickness. Repeat with all slices.

Arrange the smashed plantains on a baking sheet and spray them generously on both sides with the lime-salt water. Let them rest for 15 minutes.

Reheat the oil to 350°F. Carefully place the smashed plantains back into the hot oil for their second fry.

Fry for 3-4 minutes, until deep golden brown and very crispy.

Remove the tostones from the oil, drain on paper towels, and immediately sprinkle with flaky sea salt.

Serve hot, with salsa verde for dipping if desired.