Aly Utrera is a chef, TV presenter and food content creator.
She is passionate about sharing Latin food and culture in Australia.
Today, Aly is making Venezuelan Tostones (AKA green plantain chips).
Know the news with the 7NEWS app: Download today 
Recipe below:
Venezuelan Tostones (plantain chips)
Tostones crunchy, golden slices of green plantain, twice-fried and served with fresh dips. In Venezuela, tostones are the ultimate beach food, often enjoyed right by the sea, with fried fish and a cold beer.
They’re typically served with queso fresco, coleslaw salad and salsa rosada (Latin-style Pink Sauce - made from mayo and ketchup)
Ingredients for the plantain chips750 ml (3 cups) vegetable or Canola oil, for deep-frying2 large green plantains (not ripe)1 ½ tsp sea salt flakes, plus extra to serve2 Clove of crushed garlic
Method for the plantain chips
1.Heat the oil in a deep fryer until hot (180°C on a thermometer).
2. Peel the green plantains, use a knife to cut off the ends and makes a shallow slit along the peel. Gently separate the skin from the flesh with your fingers or a spoon (green plantains are firmer and don’t peel like bananas) Slice the plantains into thick rounds (about 2–3 cm thick)3.Working in batches, fry the plantains for 3–4 minutes, turning halfway, or until lightly golden and slightly softened. Drain on paper towels. Set aside to cool slightly and reserve oil.
4. Place the fried plantain on a chopping board, then use a flat object (like a plate, pan, or wooden board) to gently press each piece to about 1 cm thick.
5. Combine the salt and garlic in a bowl. Dip the flattened plantains briefly in the mixture.
6. Return the oil to 180°C and refry the flattened plantains in batches for 1–2 minutes, or until crispy and golden. Drain on paper towels and sprinkle with a little extra salt.
7. Serve the tostones with queso fresco or your favorite dips.
Stream free on
