Ingredients

• 2 ripe plantains
• 2 to 3 tablespoons oil (such as canola or vegetable oil), for frying
• Sea salt, optional

Instructions

1. Gather the ingredients.
2. Peel plantains by cutting off both ends, and cutting a slit down the side of each plantain.
3. Remove the plantain peel by peeling it side to side rather than lengthwise. It will come off in sections. You may need to use the knife at the edge of each section to help loosen it from the flesh.
4. Cut the peeled plantains into 1/4-inch-thick slices. Diagonally is preferred because it provides a larger surface for caramelization; it can be cut straight across into rounds.
5. Drizzle just enough oil into a nonstick skillet to coat the bottom of the pan, and place it on medium heat.
6. When the oil begins to shimmer, but not smoke, add plantains (work in batches). Fry for 1 1/2 minutes on one side, flip and cook for 1 minute on the other side.
7. Remove plantains from the pan and drain on paper towels.
8. Remove plantains from the pan and drain on paper towels.
9. Sprinkle lightly with sea salt to give a sweet and salty taste to your fried ripe plantains.
10. Serve and enjoy.

Notes

• The Right Pan: A nonstick skillet is the best choice for this recipe. Sugar burns quickly and sticks, and the ripe plantain has high sugar content. The nonstick surface will aid in the easy release of the cooked plantain from the pan.
• The Right Oil: Choose a neutral-tasting oil such as canola or vegetable oil. Use only enough to coat the bottom of the pan; too much oil will result in soggy plantains. After frying each batch, drizzle additional oil into the pan if needed.
• The Right Heat: Use medium heat to fry the plantains. You may have to lower the heat depending on the size of your stove burner and pan. If you don't, your plantains can brown too quickly and burn.