Choose ripe plantains (yellow with black spots for sweeter; mostly yellow for less sweet)
Peel plantains by cutting off both ends and slicing the skin lengthwise; remove the peel
Cut into 1/2 to 1-inch thick slices or lengthwise chunks, depending on preference
For fried sweet plantains (tostones dulce style)
Heat 1/2 to 1 inch of oil in a skillet over medium heat
Fry plantain pieces 2–4 minutes per side until golden and tender
Remove and drain on a paper towel
Optional: sprinkle with sugar and/or cinnamon while warm
Optional: add a pinch of salt if desired
For twice-fried plantains (tostones)
Heat enough oil to come halfway up the plantains over medium-high heat
Fry whole plantain chunks 2–3 minutes until softened and lightly browned
Remove and drain
Press each piece flat with a plate or tostonera
Return to oil and fry again 2–4 minutes until crisp and deep golden
Drain well and season with salt immediately
For boiled plantains
Peel and cut into chunks
Place in a pot and cover with water
Add salt to taste
Boil 15–25 minutes until tender
Drain and serve with butter, salt, or a sauce of choice
For baked plantains
Preheat oven to 425°F / 220°C
Peel and cut into wedges or slices
Toss with oil and a pinch of salt (and optional cinnamon/sugar)
Arrange in a single layer on a baking sheet
Bake 20–30 minutes, flipping halfway, until browned and tender
For air-fried plantains
Preheat air fryer to 380°F / 193°C
Peel and cut into slices or wedges
Toss with oil and a pinch of salt (and optional cinnamon/sugar)
Air-fry 10–18 minutes, flipping halfway, until browned and tender