Pre-heat skillet over medium heat with coconut oil.

Slice plantains into 2 inch pieces. You'll get about 3-4 pieces per plantain.*

Cut pieces in half lengthwise and peel off skin.

Place plantains into skillet and cook for about 2-3 minutes on each side. If you find your plantains browning too quickly, lower your heat down. You want the inside to be cooked through or your plantains will crumble when you smash it.

Remove plantains and place on a paper towel lined plate to drain for a couple minutes.

Place a plantain slice on a flat surface and smash with something flat (pan, plate, bottom of a cup & etc).

Reheat the oil (you may need to add a little more here) and place flatten plantains into the skillet once the oil has heated up.

Fry on both sides for about 2-3 minutes or until golden and crispy.

Transfer plantains back onto a paper towel lined plate and immediately season with kosher salt.