Begin by peeling the green plantains—trim both ends and make three shallow cuts along the sides, then gently remove the skin. Slice into 1-inch thick rounds.

In a large bowl, dissolve salt in water and soak the sliced plantains for about 10 to 30 minutes. Drain well and pat dry with paper towels.

Heat about ½ inch of oil in a skillet over medium-high heat. Fry the plantain slices in batches for about 4 minutes per side until lightly golden and soft. Transfer to paper towel-lined plate.

Place each fried plantain between plastic wrap or parchment paper and gently flatten to about half an inch thick.

Return the flattened plantains to the hot oil for the second fry. Cook for about 3 minutes per side until deep golden and crispy. Drain on paper towels, sprinkle with salt.

Serve immediately while hot and crispy with dipping sauces like guacamole or salsa.