1
Peel the Plantain and slice it on the diagonal into about 1/4–1/2 inch thick pieces for maximum caramelized surface.
2
Pour enough Vegetable Oil into a large skillet to coat the bottom (about 1/8–1/4 inch) and heat over medium-high until shimmering but not smoking.
3
Working in a single layer and without crowding the pan, add the plantain slices and fry for 2–3 minutes per side, or until deeply golden and caramelized.
4
Use a slotted spatula to transfer the cooked plantains to a plate lined with paper towels to drain any excess oil.
5
While still warm, sprinkle the plantains lightly with Salt to taste.
6
Serve immediately as a snack or alongside rice, beans, or grilled meats — they’re best enjoyed hot and freshly fried.
