Peel plantains (see below for tip). Cut into diagonal slices, about ¾” thick.
Heat 1” oil in medium heavy pot over medium-high heat until oil reaches 325°F. Fry plantains, flipping once, until completely tender, but not crisp, about 3-4 minutes. Transfer to paper towel to drain and cool. Place plantain round between two pieces of wax or parchment paper. Using heel of palm or skillet, press down on plantain to flatten; repeat with remaining plantain rounds.
Increase oil heat to 375°F. Fry plantains, flipping once, until crisp and golden on both sides, about 2 minutes. Transfer to paper towel to drain; season with Adobo. Serve hot.
To peel a plantain, using paring knife, cut of both ends of plantains, discarding tips. Next, make 4 lengthwise slits in the peel, only cutting as deep as the peel is thick. Using your hands, remove the peel in sections. Use your knife to remove any remnants of peel left on the flesh.