Peel the plantains. It’s not like peeling a banana, so if you’ve never done it click here.

Cut the peeled plantains into thin slices. The thinner the slices the quicker they will cook and the crispier they will be.Place cut plantains in a bowl and cover with water and sprinkle with the sea salt. Allow to sit for 30 minutes.

Heat a large skillet over medium heat. Add 1/4 cup of the lard or coconut oil. Allow oil to melt and get hot.

Drain the plantains from the water and pat dry with a paper towel. Carefully, because the water will cause the oil to splatter, place 1/3 to 1/2 of the sliced plantains in the hot oil in one layer.. The oil should cover the whole slice. Fry the plantains until they begin to turn a brighter yellow and begin to get golden brown.Using a slotted spoon remove them from the oil and place on a paper towel to dry, you can sprinkle with more sea salt if desired. Allow to cool.

Add remaining oil to the pan and continue cooking until you have fried all the plantains.

Store in an airtight container for up to 4 days, after that they begin to get stale.