Select super green plantains. Peel the plantains (see photo 1). Heat oil in a deep fryer or a deep frying pan. To make chips, cut the plantains on an angle, one inch thick (see photo 2). To make slices, slice the plantain in half its entire length. To make cups, cut the plantains in straight two inch slices (see photo 3). Soak pieces in salt water for 10-15 minutes. Dry off slices with paper towel before putting them into the hot oil. Fry for three minutes in 360° vegetable oil* until light brown. Spray Rivera's Tostonera™ with non stick spray. Place plantain pieces on their sides in the flat indentation to make chips (see photo 4), place one piece in each indentation to make cups (see photo 5), place one half of plantain in flat indentation to make slices (see photo 6). Close Rivera's Tostonera™ and press. With a fork, remove the chips, slices or cups and drop them in the hot oil for three more minutes until crisp, firm and golden brown. Remove from the oil and drain on paper towels.

* Use fry oil thermometer and kitchen timer. For low cholesterol, fry in peanut oil.

Remember to check your oil temperature before frying. If you are frying a large amount of tostones, your oil temperature will drop. Allow time in between batches to adjust oil temperature. They cook quickly so watch them carefully. Do not overcook them.