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

Cut the peeled plantains into diagonal slices about 1″ long, you should be able to get about 10 slices from each plantain.

In a small bowl, combine the water, garlic and salt. Set aside for later.

Heat a large skillet over medium heat. Add 1/4 cup of the lard or coconut oil. Allow oil to melt and get hot, hot enough that the plantains will sizzle when added to the oil. Line a plate with paper towels and set aside.

Fry the plantains in batches until tender and just golden, 2 to 3 minutes each side. Transfer to the paper towel-lined plate to drain.Now it’s time to flatten the fried slices. Place a plantain slice between two sheets of parchment paper and using the back of a spoon or a meat tenderizer, gently press the plantain. Not too flat, or it will fall apart.

Dip the pressed plantains in the garlic/salt water and place back into the hot oil. Be careful as the oil will splatter. Fry plantains until golden and crisp, about 3 minutes. Transfer to a plate to drain and cool.

Add remaining 1/4 cup lard to the pan and fry the remaining plantain slices, press and fry again. Allow to cool and serve.