Heat a skillet with enough oil for shallow frying. Fry the plantain slices about 2 minutes on each side until golden brown.
Remove onto paper towels.
In a small bowl, combine water, vinegar and salt.
For the next step, you can use the flat side of a large knife like a cleaver or wrap a heavy pot (cast iron) in foil and use the bottom of the pot. I have a tool available in Caribbean and Latin American markets called a tostonera.
Place the fried plantain slices in the tostonera and press down. Alternatively, place the fried plantain slices on a cutting board and with the cleaver or the cast iron pot, press down until the fried plantain slice is flattened.
Be careful not to make too flat. Otherwise, the plantain will disintegrate in the next step.
Dip flattened plantain slices in vinegar solution for about 30-45 seconds.
Pat dry with paper towels.
Fry again in hot oil for a few minutes on both sides, until crispy.
As soon as it comes out of the hot oil, give it a nice sprinkle of salt and place on paper towels to absorb excess oil.
Serve with every Haitian meal!
Banane Peze - Haitian style fried green plantains are crispy on the outside but tender on the inside with a slight acidic tang.