Just take 3 green plantains, cut off the ends, and cut in thirds. Then score the peeling, remove, and discard. Meanwhile heat 3 inches of canola oil in a medium saucepan to 350 degrees. Slice the plantains in 3/4 inch slices and fry in batches about 3 minutes (just til soft - not brown), let sit on paper towels for 30 seconds, then flatten each one to 1/4 inch with the bottom of a glass. Fry again for 3 minutes more til golden and crisp, then drain on paper towels and sprinkle with kosher salt.
Serve with guacamole - 2 avocados mixed with chopped red onion, chopped seeded jalapenos, and lots of lime juice - salted and peppered to taste.
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