Aplastados

In 2008, I spent a few weeks in Ecuador on a study abroad trip, which was really awesome.  I spent time with some amazing people, seeing awesome things, practicing Spanish, teaching at after school programs, hearing stories, and learning another way of life.  Each night our group came together with some of the volunteers there and made dinner together, and the funny thing is that most of our meals were vegan.  Meat is a treat there.  (Actually, I met my first vegan on that service trip and went vegetarian myself shortly after coming back).  We used lots of plantains, among other things.  Instead of doing standard banana chips (thinly slice plantain bananas and frying them), here's a twist on that recipe.

These are called aplastados, meaning smushed or smashed in Spanish.  You use plantain bananas; the longer, thicker ones that can usually be found in grocery stores (although sometimes you have to ask).  You want it to be green.  Pour a layer of canola oil into a frying pan and put it on medium heat.  Get one or two and peel them (Note: this is harder than with a regular banana.  It helps to cut a slit down the side of the peel and work it off with your nails.)  Cut the bananas into slices about an inch thick while the oil is heating up, then put them in to fry until they turn a golden yellowish color (3 minutes), then flip them and do the same on the other side (2 minutes). Pull them all out of the oil and put them on a durable surface that won't melt.  You will probably need to temporarily turn off the heat under the oil so it won't burn during the next step. Take a glass or ceramic glass and, using the flat bottom of it, "smash" each banana disc.

Once they are all smashed, put them back in the oil and make sure it is back on.  Heat each side for another minute or two, then pull them out and salt them.  Delicious!

Using the above times, yours will turn out less brown than mine.  If they seem to be cooking too fast, turn the heat down.