1. Start heating the cooking oil in a deep frying pan. 

2. Peel the pana (breadfruit). There are many ways to do it. I like to cut the bottoms, hold pana upright, and peel it downwards.

3. Cut the pana in quarters, and remove the soft center. 

4. Cut the pana into 1″ pieces. 

5. Once the oil is hot, add pieces of pana and cook on both sides for 2-3 minutes on each side until crispy.

6. Remove the pieces of pana from the oil and let them cool for a few minutes. With a tostonera or tortilla maker, smush the tostones.

7. Return the tostones to the hot oil for 4-5 minutes or until crispy. 

8. Remove and place on a plate with a paper towel to absorb excess oil. 

9. Sprinkle with salt (I love fleur de sel if I’m feeling fancy) or garlic salt.