1. Peel the plantains. Cut crosswise in slices about ˝ inch wide, Slant the knife while cutting so slices will have an oval shape.
2. Place in salted water to cover and soak for 1 hour. Drain, reserving the water, and pat dry.
3. Deep-fry at about 375°F until the plantains are tender but not crusty.
4. Remove from the oil, drain well, and flatten by pressing evenly with the bottom of a glass, or you can use a tostone press, a gadget available in any Latino market.
5. After frying dip each slice in the salted water, pat dry, and fry again until crusty. Drain on absorbent paper.
