Heat oil for deep frying.
Peel the plantains and slice them at an angle into 1~1½” thick pieces.
Gently slide into the hot oil and fry for 4~5 minutes, flipping once. Using a slotted spoon, remove the plantains from oil and place on a paper towel lined plate to drain for about 2 minutes.
When the fried slices are just cool enough to handle, about 2~3 minutes; gently but firmly flatten them to about ⅜” thick. I used my poori press to press the fried plantains, but a soup can, tortilla press or even a rolling pan will also work.
Gently drop the flattened plantains back into the hot oil and fry for another 3~4 minutes, turning once, until golden and crisp along the edges.
Return to the paper to drain, sprinkle the hot tostones with salt, and serve immediately.