Using a paring knife, run a cut lengthwise along the natural ridges of the
as deep as the thickness of the skin. Then using a butter knife, place the blade in the cut and peel back the skin.
Cut the peeled plantains in 1 inch pieces and set aside in a bowl of cool water so they don’t discolor.
Vegetable Oil (2 cups)
to heat in a fairly deep saucepan and heat on medium-high heat. Drain the plantain pieces and pat dry with paper towels.
Fry the plantains in hot oil for about 4 minutes total, being sure to flip them so they cook on all sides. Prepare a towel lined with paper towels to put the cooked plantains.
Drain on paper towels and allow them to cool for a couple minutes.
Fold a piece of parchment paper in two, and place a piece of the fried plantain on it, then flip the other piece to cover it. Using a little force, press down with a can of soup, or any can, to flatten it.
Now re-fry plantains for minute or two in the hot oil and drain.
Sea Salt (to taste)
as soon as you remove them from the oil and enjoy.