Cut the ends off the plantains with a very sharp knife. Then run the knife down the peel from top to bottom making sure you don’t score the flesh inside. Crack the peel back with your thumbs and peel it away in strips. Slice the plantains into rounds as thick as a pound coin.
Heat the vegetable oil in a deep pan to 75–80°C. Once a cube of bread sizzles in the hot oil and turns brown wit