Slice plantains into 1-inch pieces and peel.

Fry slices over medium heat until they soften. Remove from oil and drain.

Using a tostonera or the bottom of a cup, mash each piece until they are about ¼ of an inch thick.

Dip each piece in warm salted water and fry again until crispy. Remove from oil and drain.

Salt to taste and serve plain or with salsa or pico de gallo.