Use a knife to cut the tips of the plantains and make a long slit down the plantain 

Peel, cut the plantains (round) into about 1 inch. Repeat the process if you’re making more than one.

Heat oil in a skillet or frying pan over medium heat to about 350 degrees F. Add the plantain and fry on both sides until it’s lightly brown.

Remove and drain in a plate lined with paper towels, repeat the process until you exhaust the plantains. Use a flat object like a cup, a wooden spoon or if you have a tostonera place each plantain and press to flatten it. If you’re using a flat object like a cup place parchment paper over the plantain then press to flatten then return to the hot oil and fry until golden brown then remove the plantains and drain the second time.

Season with onion and garlic powder. If you wish to add salt you can use salt too but I don’t use salt in my ripe plantains.

Before the second frying, you can add the garlic and onion powders into a small bowl of water then dip each flattens plantains and the fry. I don’t really recommend this because water and hot oil don’t mix it dangerous. Therefore, if you’re using this water be careful.

Serve and enjoy.

You can also serve with guacamole and top with shrimps.

Enjoy!