Peel the plantains: Cut off both ends, then cut slits through the skin, being careful not to cut the flesh. Peel off the skin. Using a mandolin set on the “thin” setting, slice the plantains lengthwise. If not frying immediately, place the slices in cold acidulated water. When ready to fry, pat the slices dry thoroughly with paper towels.

In a deep-fryer or a large, deep skillet, heat at least 2 inches of oil to 375°F. Working in batches, carefully add the plantain slices to the oil. Fry, turning occasionally, until crisp and golden brown, 1 to 2 minutes. Drain on crumpled paper towels and sprinkle with salt. Serve immediately, with Mojo Criollo if desired.