Plantains are black when they are ripe, but for this recipe you want to use the almost ripe ones that are yellow with brown speckles.
Peel the plantains and cut them into ½-inch-thick slices.
Heat the vegetable oil in a deep fryer or heavy pot to 365°F.
Fry the plantains until they start to get golden and drain them on paper towels.
After they've cooled, smash the once-fried plantains between two pieces of waxed paper with a smooth meat pounder. Fry the plantain discs in oil until they are golden brown. Drain them on paper towels and salt them.
Serve them warm as is or as a garnish to Cuban black beans and rice.