Recipe by: Claudia Anzur

Source: Claudia Anzur, inspired by / recreated local dish

In Latin American countries, these are usually offered as a side instead of french fries.


  • 4 green plantains
  • Vegetable oil to fry


  1. Chop ends off of plantains.
  2. To peel, make an incision with a sharp knife along the edge lines of the plantain (lengthwise). This will help pull the skin off as it is usually hard to do with green plantains.
  3. Slice into thick chunks.
  4. Fry until brown.
  5. Take them out of the frying pan and smash tem flat with the bottom of a glass.
  6. Fry them again until brown and crispy.
  7. Can be eaten on their own or with ketchup, and/or cheese, or top them with the ceviche!