Ingredients
2 medium green plantains
Olive oil cooking spray
3 c. warm water
2 1/4 tsp. kosher salt, divided, plus more
1/2 tsp. plus 1 pinch of garlic powder
1/4 c. finely chopped fresh cilantro
1/4 c. plain full-fat Greek yogurt
1 tbsp. extra-virgin olive oil
1 tbsp. fresh lime juice
1 tbsp. fresh orange juice
1/4 tsp. ground cumin
Preparation
Step 1Trim and discard ends of plantains. Using a knife, slice a slit along length of plantain peel, avoiding flesh. Slice plantain crosswise into 1" rounds. Using your fingers or back of a spoon, remove peel from each slice; discard peel.Step 2Lightly coat an air-fryer basket with cooking spray. Working in batches, arrange plantains in a single layer in basket. Cook at 400° until just tender enough to smash and remain in one piece, about 6 minutes.Step 3Transfer plantains to a work surface. Using bottom of a cup, flatten to a disk.Step 4Meanwhile, in a large bowl, stir water, 2 teaspoons salt, and 1/2 teaspoon garlic powder until salt is dissolved. Soak tostones in water mixture 5 minutes, then pat dry with paper towels. Spray both sides of dried tostones with cooking spray.Step 5Working in batches, in air-fryer basket, arrange tostones in a single layer. Cook at 400° until golden and crisp, about 7 minutes; season with salt.Step 6In a small bowl, whisk cilantro, yogurt, oil, lime juice, orange juice, cumin, and remaining 1/4 tsp. salt and pinch of garlic powder until combined. Serve tostones with sauce alongside.
Our Mojo dipping sauce takes inspiration from the Cuban original, which is made with herbs, garlic, and citrus. It’s so good and easy, you’ll want to make it with or without the tostones. Keep it in your back pocket when you need a quick dip for veggies or chips. Make it a Cuban feast by pairing this appetizer with Cuban sandwiches and Cuba Libres.
