In a heavy-bottomed skillet, heat 1 1/2 inches of vegetable oil to 375 degrees. Peel plantains and cut width wise into 4 or 5 pieces. Fry plantains for about 3 minutes on each side, until golden. Remove from pan and set aside on a paper towel-covered plate.
In a small bowl, mix minced garlic, water and salt. Flatten the fried plantains between sheets of parchment until they are about 1/4 inch thick. Dip them in the garlic and salt mixture, then fry in hot oil again until golden brown, about 1 minute on each side.
Serve immediately accompanied by lomo soltado over rice, purple potato and sliced tomatoes, and mazamorra morada.