Twice-fried plantains go by many names in Latin America and the Caribbean. You may have heard of tostones, patacones, or tachinos, but if you're lucky enough to have tried them, then you know that they're delicious, crispy, and phenomenally savoury, no matter what they're called. We drew inspiration from this curiously crunchy treat to create our newest snack creation. Feel free to call them what you like - we call them TJ's Plantain Crisps.

To make each Crisp, TJ's supplier takes slices of green plantains (of the plátanos machos variety, to be specific), cooks them in oil, smashes them flat until they're around two to three inches in diameter, then cooks them again. These last two steps are where we depart most from tradition - our Crisps are much thinner than a typical tostone, and fried for a little longer, so that they're even crunchier, more chip-like, and ready to scoop up your favourite guacamole or dip.