Cut off the tips (top and bottom) of the green plantains, one at a time.
Slash straight down (like cutting through all the way down) and gently peel off the skin. Cut the plantains into two or leave as a whole.
Use a sharp knife or potato peeler or a mandoline thinly slice the plantain. It's okay if you have some pieces cut off before you get to the end of the plantains
Add cayenne or dry pepper (as much or as little as you want) sprinkle salt and gently mix together making sure you don't crumble the plantains.
While the plantains are soaking up the spice. Place a saucepan/frying pan over a medium-high heat and add oil. Allow the oil to get hot, add a small piece of onion (like half) for some extra flavor add small sliced plantains (don't overcrowd) and fry until golden brown.
Flip and fry the other side. Remove onto a paper towel lined plate to drain the excess oil.
Repeat the process, remove the onion before it gets burnt.
Serve with gizzard stew or your favorite sauce/stew.