Cut off both ends of the green plantains and score the peel three times along each plantain. Remove the peel and slice into 1-inch thick rounds.

In a large bowl, mix water with salt, creating a brine to soak the plantain slices for 10–30 minutes.

Heat vegetable or canola oil in a deep skillet over medium-high heat. Fry the plantain slices for about 4 minutes per side until light golden.

Flatten each fried plantain between plastic wrap or parchment paper using a glass or can.

Return the flattened plantains to the hot oil, frying for approximately 3 minutes on each side until golden brown.