Cut the ends of the Green Plantains off.
Gently slice lengthwise from top to bottom making a slit only through the skin.
Using your fingers, pry open and peel the skin off the actual Plantain.
Cut the Plantain in half and then cut in half lengthwise to create two sections with a total of 4 section from each Plantain. If you are wanting a smaller Tostone, you can cut into 1" sections but I was looking for a bit longer in length to hold more toppings.
Fill a large skillet with enough Oil to be able to fry Plantains, about a 1/3 of the way.
Heat Oil on medium/high until hot enough to begin first step in frying process.
Gently add Plantains section cut side down and fry for 3-4 pieces until golden brown, being sure to flip over midway. Remove and place on paper towel lined dish to absorb excess oil. Continue this process until all Plantain sections are done.
Lower cooking temperature to low until next step is completed.
Lay Plantain section on a cutting board. Using a rolling pin or flat surfaced item, lightly press down on it until it flattens being careful not to press too hard to cause it to separate. Set aside and continue the process until all are completed.
Raise the cooking temperature back up to medium/high.
Once oil reaches frying temperature again, add the flattened Plantain sections back into oil and fry for addition 1 minute on each side until crispy. Remove and place on paper towel lined dish again to absorb excess oil. Continue until all are completed.
Sprinkle with a pinch of salt.