Heat your fat of choice in a large dutch oven over medium heat until it reaches 325˚ F. (Yes, I recommend checking the temperature with your trusty thermometer.)

In the meantime, cut the ends off of the plantains. Use a sharp knife to cut a shallow line down the length of each plantain, making sure you don’t cut into the fruit. Then, slice each plantain into three even pieces (about 2 inches in length).

When the oil reaches 325˚F, carefully lower the plantains into the shimmering fat. The oil should immediately start bubbling around the plantains as soon as it comes in contact.

Fry the plantain pieces for 3 to 5 minutes, turning them occasionally, until they turn golden yellow.

Transfer the fried plantains to a paper-towel-lined baking sheet to drain off any excess oil. Next, it’s time to smash.

Place a fried plantain between two pieces of parchment paper. Smash it with a meat pounder, tortillapress, or a small cast iron skillet—or just about anything else that’s flat and heavy—until you end up with a thin (about ¼-inch thick) plantain patty. Repeat until you’ve taken out your aggression on all the fried plantain pieces.

Bring the temperature of the fat up to 350˚F, and fry the plantain pancakes in the oil until crispy,about 5 to 7 minutes. Don’t overcrowd the oil: fry about two to three patacones at a time.

These crunchy treats are done when you flick ’em with your fingers and they sound hard and hollow. (Pro tip: take them out of the hot oil before you flick them.) Transfer the fried plantains to a metal cooling rack.

Sprinkle coarse salt on top, and serve immediately.