Rinse the plantains in cold water. Peel them, and slice horizontally then vertically into half-moon shapes about 3/4-inch wide. Sprinkle with salt, to taste.

Pour oil into the frying pan and heat on medium-high. When oil is hot enough, add the plantains in batches; don't overcrowd.

Fry plantains until golden brown. Drain on paper towels. Taste and season again with salt. Repeat with remaining plantains.

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