Heat extra light olive oil on medium high heat.

Add cut plantains.

Cook each side 4 minutes or until plantains reach a light golden brown color.

Remove from heat and place on a paper towel.

Take the bottom of a glass cup and smash the cooked plantains. If sticking occurs, spray bottom of the glass with cooking spray.

Add smashed plantains back to heated pan.

Cook for additional 2 minutes per side, you’re looking for a darker golden color.

Remove and immediately salt with Redmond’s sea salt.

Serve with guacamole.