Peel the green plantains completely.

Slice the plantains into 1/2 inch rounds.

Heat vegetable oil in a saucepan until almost boiling.

Carefully place a handful of plantain rounds into the hot oil.

Fry the plantain rounds until light brown, about 2 minutes.

Carefully remove the plantain rounds from the hot oil with a slotted spoon (preferably metal).

Place the fried plantain rounds on a cutting board covered in parchment paper.

Fold the second half of the parchment paper over the plantain rounds.

Press firmly on the paper-covered plantain rounds with a second board or other hard, flat surface to flatten them.

Replace the flattened plantain pieces in the hot oil.

Fry the plantain pieces until golden brown.

Remove the pieces with a slotted spoon and place on paper towels to drain.

Repeat with another handful of rounds until all have been cooked.

Sprinkle with salt, to taste.

Serve the patacones warm, with refried beans or ceviche.