Cut the ends off each plantain.

Run a knife down the back curve of each plantain, about ¼" deep.

Slip your thumb between the flesh and the peel, gently easying it off the plantain. Don't worry about bits of peel that stick, you can use the paring knife to remove those bits.

Cut the plantains into 1" to 2" chunks. Not on the diagonal.

In a large skillet, heat just enough oil to prevent sticking to medium.

Fry a layer of plantains on medium low until light golden on both sides. About 5 minutes for each side. You can use a lid to ensure the interior of the chunks fully cooks without over browning during this first fry.

Transfer to a paper towel lined plate when pale golden but tender in the interior.

Flatten each plantain chunk with the bottom of a glass tumbler, measuring cup, or a tostonera if you have one. Press down on the plantains enough to flatten to about a ½" thick disc.

Return the flattened plantains discs to the hot oil. Fry a second time until crisp around the edges that have squished out during their flattening, about 2 minutes on each side.

Serve on a platter while hot after sprinkling with regular salt, or Chili Lime Salt.