Whole green plantains scored, flattened into thin discs, and deep-fried until shatteringly crispy — a crunchier, thinner cousin of tostones.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: paper-lined basket
Garnishes: salt, garlic powder
Accompaniments: mojo sauce, cold beer
Instructions
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1
Peel plantains. Score lengthwise with shallow cuts on all sides.
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2
Soak in salted water for 15 min to help them crisp.
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3
Fry whole plantains at 150°C (300°F) for 8-10 min until cooked through but not browned. Remove.
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4
While still hot, smash each plantain flat into a thin disc using a press or heavy pan.
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5
Fry again at 180°C (360°F) for 3-4 min until deeply golden and crispy.
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6
Drain on paper towels. Season with salt and garlic powder.
Did You Know?
Chatinos are the Cuban bar snack — served alongside cold beer at every cervecería and gathering.
Chef's Notes
Equipment Tips
- deep fryer or heavy pot
- tostonera or heavy press
- paper towels
Garnishing
salt, garlic powder
Accompaniments
mojo sauce, cold beer
The Story Behind Chatinos
Chatinos represent the Cuban evolution of fried plantain into a snack format distinct from tostones. While tostones are cut into rounds, chatinos use the whole plantain flattened into a large crispy disc. They became the standard accompaniment to drinks and casual gatherings, served on street corners and at home alike.
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