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2 plantains (hard, green bananas)
1. Keeping the skin on, cut the ends of the bananas. Then cut the bananas into 1-inch thick pieces. You'll notice the skin is too hard to peel off so, with a sharp knife, begin to cut the skin off of each individual piece until there is no more green. Discard the skins.
2. Heat a layer of vegetable oil in a non-stick pan over medium heat. Once oil is hot, add as many pieces as you can fit in your pan - it does not matter how close they are to each other. Cook on each side for two minutes. Place the heated pieces on a paper towel to soak up the grease.
3. Grab a bowl or a plate with a flat bottom and cover the bottom with saran wrap or aluminum foil. Now that your plantains are softened, it's time to flatten them. One by one, press the bottom of your plate or bowl into the plantain until they're thin - the thinner, the crispier.
4. Add them back to the pan with the hot oil and repeat the process - 2 or 3 minutes on each side depending on how crispy you want them. They should be golden in color. Remove from pan and place on the paper towel to soak up grease, then plate and add kosher or sea salt.
5. Serve and enjoy! These are best enjoyed immediately.
Fun fact: Plantains are typically used to make tostones or maduros. Maduros is the more common dish, which is soft and sweet.