Plantains, green
Vegetable oil
Salt

Choose several green plantains at the grocery store. (If regular stores are out, you can usually fine them at a Latino market. If they have started to yellow, they are too ripe for this recipe. DO NOT USE BANANAS!

Peel plantains and cut cross-ways into desired thickness. I prefer about 1/8-inch to 1/4-inch. The thinner they are the more crispy they will be. Preheat oil about 1/2-inch deep in a large pan to about medium hot and place sliced plantains directly in the pan. Allow to heat through for a minute or two until they start to brown and soften. Take out of the oil and "smash" them until flattened slightly. Again, the thinner the cut, the crispier they will be. Place back in the oil and finish frying until nicely browned. Remove from the oil onto paper towel and allow to drain. Lightly salt and you're ready to enjoy one of life's better simple pleasures.