1Cover plantain slices with iced water. Let stand 30 minutes; drain and pat dry.
2Heat oil (1 to 1 1/2 inches) in 3-qt saucepan to 375°F. Fry 12 to 14 plantain slices at a time in oil about 2 minutes, turning occasionally, until golden brown. Remove with slotted spoon; drain on paper towels. Sprinkle with salt.