Place a plantain on a cutting board and use a knife to peel the plantain by cutting the ends of the plantain and then using the knife to slice through the peel lengthwise without cutting through the skin. Use your fingers to further open the peel and remove it from the plantain. Repeat this step with the remaining plantains.
Cut each plantain into 1-inch chunks and wash them under running water. Pat the plantains dry with a paper towel and set them aside on a plate.
Heat the oil in a large, heavy bottomed skillet or a wok with the stove at medium heat.
Fry the plantains in batches in the oil on both sides; about 3 minutes on each side or until the plantains are softened and slightly golden brown.
Remove the plantains from the oil and place them on a clean cutting board. Use the bottom of a glass cup to smash/flatten the plantain into a flat disk. Repeat this step with the remaining plantains.
In a mixing bowl, combine 1 teaspoon of sea salt and two cups of water and mix until the salt dissolves in the water.
Dip each flattened plantain into the salted water. Shake off any excess water and put the plantains back in the hot oil.
Fry the plantains on each side for two minutes or until golden brown.
Sprinkle with sea salt and serve immediately.