Peel the green plantains and cut them crosswise into 1-inch thick slices.
Fry the plantain in batches for 2-3 minutes until slightly softened and pale yellow.
Using a tostonera (wooden utensil for smashing plantains) or a flat-bottomed plate, gently smash each piece of plantain to flatten it into a patacón shape.
Return the smashed plantains to the hot oil and fry for an additional 2-3 minutes until golden brown and crispy. Remove from the oil and drain. Sprinkle with salt while hot.