3 portions

Time

30 minutes

Ingredients

Tostones:

2 green plantains
sunflower oil
salt

Aji Criollo dip:

3 chillies, without seeds
1 onion, chopped
2 garlic cloves, peeled
1/2 bunch fresh cilantro
1/2 lime, juiced
1/2 cup of water

Peel the plantains and cut them into slices about 1.5 cm thick. Place the slices next to each other in the airfryer and mix with 2 tbsp. olive oil. Bake the slices for 10 minutes at 160 C.

Meanwhile, combine the peppers, cilantro, garlic, water and lime juice in a blender and grind coarsely. Then add the finely chopped spring onion and salt and mix everything together.

Then gently flatten them with the bottom of a pan. Bake them for another 10 minutes at 180 C until crispy and golden brown. Sprinkle with some salt and spring onion.

Serve the warm tostones with the Aji Criollo sauce on the side.