Ingredients:

  • 3 ripe plantains, almost black, but still firm (approximately 600g)
  • 2 tablespoons vegetable oil (or coconut oil for extra flavor) (30ml)
  • Pinch of salt (optional, to enhance sweetness) (1g)

Instructions:

  1. Peel the plantains. Slice them on a diagonal into 1/2-inch thick pieces (about 1.25 cm).
  2. Heat the vegetable oil in the skillet over medium heat. The oil should shimmer, but not smoke.
  3. Carefully place the plantain slices in the hot oil, being sure not to overcrowd the pan. Work in batches if necessary.
  4. Cook for 3-5 minutes per side, until the plantains are deep golden brown and slightly caramelized.
  5. Remove the plantains from the skillet and place them on a plate lined with paper towels to drain any excess oil. Sprinkle with a pinch of salt, if desired. Serve immediately.