Begin by pouring 2 to 3 cups of vegetable oil into a deep pot and heat it over medium-high heat. Aim for a temperature of 350°F for the best frying results.

Carefully add the plantain slices to the hot oil in batches. Fry them for about 3-5 minutes until they turn golden brown and beautifully crisp.

Once fried, use a slotted spoon to remove the plantains from the oil. Place them on paper towels to drain off any excess oil.

With a flat tool, gently smash each fried plantain slice to form discs about half an inch thick.

Return the smashed plantains back into the hot oil and fry them for an additional 2-3 minutes, or until they are extra crispy and golden.

Carefully remove the second-fried tostones from the oil and place them on paper towels once more. Sprinkle them with kosher salt while they are still hot.

In a bowl, mix together ⅓ cup of ketchup, ⅓ cup of mayo, and the minced garlic to make the dip.