6 green plantains, peeled and cut into 1-inch slices
Oil for deep-fat frying
1 tablespoon garlic powder
1-1/2 teaspoons garlic salt
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
Optional: Guacamole and pico de gallo
In a large bowl, combine the garlic, garlic salt and onion powder. Add plantains; cover with cold water. Soak for 30 minutes.
Drain plantains; place on paper towels and pat dry. In a deep cast-iron or electric skillet, heat oil to 375°. Add plantains, a few at a time, and cook until lightly browned, 30-60 seconds. Remove with a slotted spoon; drain on paper towels.
Place plantain pieces between 2 sheets of aluminum foil. With the bottom of a glass, flatten to 1/2-in. thickness. Fry until golden brown, 2-3 minutes longer.
Combine seasoning mix ingredients; sprinkle over tostones. If desired, serve with guacamole and pico de gallo.