For toston, fry cooked plantains in a skillet at 300 degrees F until tender. Place between 2 wet towels and roll to 1/4 inch thickness with a rolling pin to create an oval round "dough" of plantain. Return to pan and cook for 3 minutes on each side or until edges are crisp.
For guacamole, mash the avocados to a chunky consistency in a bowl. Add in the lime juice, onion, and peppers, gently stir. Add the remaining of the ingredients and mix. Season to taste with salt and pepper.
To serve, place guacamole on top of toston, garnish with freeze dried berries.