Heat the frying pan and oil to medium heat.
Meanwhile, peel the plantains and then cut into about 5 pieces. *Check out the notes section for a quick and easy way on how to do this.
Test to make sure that the oil is hot by adding one of the plantain pieces. If it sizzles immediately it's ready, If not take out the piece and try again in a couple of minutes.
Add the plantain pieces to the oil. Cook for about 5-8 minutes or until the pieces are crisp and lightly golden. Make sure to turn over halfway.
Remove the plantain pieces, turn down the oil a bit.
Place a paper towel on a plate then add the plantain pieces on top to remove any excess oil.
While the plantain pieces are still warm use the tostonera (check the tips section if you don't have one) to mash the plantains one at a time. Just before you finish mashing all the plantains, turn the heat back up on the oil.
When the oil is hot, add the mashed pieces of plantain back to the oil and fry for about 2-3 minutes or until golden brown and crispy (these will be slightly darker than the first time). Make sure to turn over halfway.
The oil will start to reduce its temperature once the plantains are added. Increase the heat to medium-high heat, if needed, to keep the temperature consistent.
Place the plantain chips on the plate previously used to drain the oil (change the paper towel if needed).
Quickly season with salt on both sides and serve on another plate.
In a small bowl, combine the granulated garlic, chopped cilantro, and olive oil. Drizzle the mixture over the tostones and DONE!