1. Heat the oil to 350ºF in a medium pot over medium-high heat; you’ll want lots of room above the oil because it will expand and foam a bit when you add the plantains.
2. Combine the water, salt, and most of the garlic in a medium bowl- reserve about one teaspoon of the garlic.
3. To peel the plantains, cut off the ends and cut 3-4 lines length-wise through the skin. Use those cuts to peel the skin off. Slice the plantains into 1 inch thick slices.
4. Once the oil is shimmering, fry the plantains in batches, about 8-10 at a time, for about 3 minutes. Remove with a slotted spoon.
5. With a small heavy skillet or wooden spoon, flatten the plantain chunks to be 1/4 inch thick or so. Dip them in the water and transfer to a clean towel. Set aside, and repeat the frying, flattening and dipping with the remaining plantains.
6. Once they are all fried, flattened and dipped, fry them again for 3-4 minutes, or until golden brown and crisp. Remove to a serving platter.
7. In a small pan, lightly brown the remaining teaspoon garlic in a tablespoon of oil for 30 seconds or until fragrant. Drizzle over the plantains.
8. Serve with chipotle aioli on the side.

To make the aioli:

1. Combine the mayonnaise, chipotle paste and lime juice. Season to taste with salt and pepper, if desired.