Cilantro Parsley

Peel the plantains. Peel and sliced them into ½ inch thick rounds. Put the plantains in a bowl and cover with water for 20 minutes. Drain and pat them dry.
Fry the plantains. In a medium skillet, head an inch of light oil on medium heat. Add the plantains and fry for 2 to 3 minutes per side, or until golden. Transfer them to plate lined with paper towels.
Smash the plantains. Put the plantain in a paper bag or between two pieces of paper towel, and using a spatula, smash them down into flat round discs.
Fry the plantains again. Return the plantains into the hot oil and fry for 2-3 minutes on each side, or until golden and crispy. Transfer to another paper towel-lined plate and season with coarse sea salt.