Slice Plantains into 1/2 inch rounds, heat oil in sauce pan until almost boiling, place a handful of plantain rounds into hot oil, leaving them in until light brown, about 2 minutes, remove plantain rounds from hot oil with slotted spoon (preferably metal) and place on a cutting board covered in parchment paper. The rounds should now be smushed-looking, yet still intact.
With slotted spoon, replace pieces of plantain in the oil until golden brown. Remove pieces with slotted spoon and place on paper towel. Pieces should be slightly crispy. Sprinkle with salt, to taste.