Make sure you use green plantains for this recipe! The yellow ones don't fry or smash the same due to them being sweeter. The starches in plantains changes over the course of the ripening process. Think green for guacamole and yellow / brown as being more like ripe bananas. I like this recipe fried with coconut oil, but you can use any high temperature fry oil, like avocado, organic pasture raised lard, duck fat, or ghee. Salt them right when they come off the heat, when the oil is still bubbling. This way the salt will stick. My favorite salt to finish these with is earl grey sea salt. I get mine from San Francisco Salt Company and I can't speak highly enough about using quality salts. They really top the dishes!