There's so much flavour you can't contain hidden in this plantain

Ingredients
• 3 green plantains
• 1-2 cups vegetable oil
• Sea salt to taste
• For the sauce:
• 30 grams Parsley
• 2 cloves garlic
• 1/2 teaspoon Oregano
• Pink chilli flakes
• 2 tablespoons Red wine Vinegar
• 1/8 cup olive oil
• Pinch Salt
• 1/4 teaspoon honey

Instructions
1. Peel the plantains by making a vertical cut through the skin and peeling it back with your hands or the edge of a spoon.
2. Cut the plantains into 1-inch thick pieces. Heat a layer of oil in a heavy bottomed pan. 3. Fry the plantains in batches. When the plantains are starting to turn light golden brown, remove from the oil and transfer to a plate lined with paper towels. Smash each piece with the back of a wooden spoon - this gives you a flatter shape with rougher edges. Return to the frying pan and fry for an additional 4-5 minutes or until golden brown and crispy. Transfer back to a paper towel lined plate to drain excess oil.
3. Sprinkle with sea salt and serve immediately,
4. For the sauce - pulse all ingredients