1. Place oil in a 12-inch skillet. Slice the ends from the plantains. Cutting through skin only, cut a slit along the length of the plantains. Peel plantains, then cut into 3/4-inch-thick slices on the diagonal.
2. Heat oil over medium-high to high heat. Oil is ready when the tip of a plantain slice bubbles slightly when submerged. Cook slices in two batches, about 2 minutes per side, until slightly golden. Set aside on paper towel to drain.
3. Set each fried plantain on a flat side and using a rolling pin, frying pan, or glass, squash it as flat as you can. It should have an oval shape.
4. Return half the flattened slices to oil; cook until golden brown, about 1 to 2 minutes per batch. Season with salt; serve with Guava Dipping Sauce.Guava Dipping Sauce:
5. Combine the guava paste, vinegar, water, oil, salt, pepper, cayenne, hot pepper sauce and allspice in a food processor. Puree until smooth. Transfer to a medium bowl and stir in parsley. Sauce is also good with tortilla chips.Note:
6. This jelly like paste of tart-sweet tropical fruit works well with cheese; pureed, it lends body to sauces.