TIP: The skins of ripe plantains are almost fully black.
Ingredients
5 ripe plantains
Canola or vegetable oil, for frying
Kosher salt
Directions
Cut off the stems and bottoms of the plantains and then peel them. Slice them on a sharp diagonal into 1/2-inch-thick pieces. Set aside.
In a cast-iron skillet, pour in an inch of oil and heat over medium-high heat. Line a plate with paper towels.
When the oil is hot, add the plantains to the skillet without crowding. Fry until the bottoms are deep golden brown, 4 to 6 minutes. They may look burnt, but that is caramelization. Flip the pieces and fry until browned, 3 to 4 minutes longer. Place on the paper towel–lined plate. Repeat with the remaining plantains. Season with salt, if desired.
