Peel plantains and slice them in half widthwise, which will make spiralizing them easier.

Spiralize each plantain half. Depending on which model spiralizer you own, use the blade that you would use to make zucchini noodles. Transfer all the plantain noodles (they will be rather short) to a cutting board.

Finely chop the noodles into small pieces (see photo) and place in a bowl.

Stir in olive oil, sea salt and onion powder.

With wet hands, form 1-inch long tater tots using a heaping tablespoon of the mixture until all the mixture is used up. You should get 8 to 10 tots.

Cover the bottom of a large skillet with a thin layer of olive oil. Turn stove on to medium heat and heat oil until hot enough to make a droplet of water sizzle (be careful!)

Carefully place each tot in the oil and fry on all sides for 2 minutes per side. You may only need to fry the top and bottom of each plantain depending on the thickness, or you may want to briefly fry the sides for the crispiest tots.

Remove with a spoon to a paper towel lined plate and sprinkle with additional sea salt. Serve immediately.