You can use a traditional blender or an immersion blender - if using an immersion blender, place all ingredients in a tall container and blend until creamy. For a traditional blender, simply add all ingredients to the blender and blend until smooth and creamy. Scrape all the dip into a lidded container and store in the refrigerator until read to serve.

Begin with smooth, green, unblemished plantains.

Cut both ends off the plantains and score the sides of the peel from top to bottom, 2 or 3 times around the plantains. Get your thumb underneath the peel and slide it down to neatly remove the peel.

Cut the plantains into 1.5 inch chunks as shown in the above photo. Heat a large deep skillet over medium heat and add 3/4 cup coconut oil. Once the coconut oil begins to sizzle, add the plantain chunks to the skillet.

Fry the plantain pieces in the coconut oil, turning to evenly coat, over med heat (adjusting to avoid browning) until bright yellow and just beginning to turn light brown - about 5-7 mins. Remove from pan and turn the heat off.

Drain on paper towels, and allow to cool enough to handle. Then smash between 2 sheets parchment paper using a flat surface (such as a glass or large serving spoon) - or with a tostonera - slowly to about 1/4 thickness.

Heat coconut oil again adding a bit more if you need to, over med heat until it sizzles.

Fry the smashed plantains (tostones) until first side is golden brown, then flip and repeat - about 2-3 minutes for each side.

Drain on paper towels and sprinkle with coarse sea salt. Serve hot with the avocado ranch dip as an appetizer or side dish. Enjoy!