Ingredients

2          ripe plantains (the skin should be mostly black or deep yellow with black spots)

2–3      tbsp (30-45 mL) vegetable or coconut oil for frying

            Pinch of salt (optional, for balance)

Preparation

  1. Peel by cutting off both ends, scoring the skin lengthwise, and gently removing it. 
  2. Slice diagonally into ½-inch thick pieces (for more surface area and crisp edges).
  3. In a skillet, heat oil over medium heat until shimmering but not smoking. To test, drop in a small piece of plantain. It should sizzle immediately.
  4. Arrange slices in a single layer (don’t overcrowd). Fry for 2–3 minutes per side, until golden brown and caramelised. Transfer to a paper towel–lined plate.
  5. Sprinkle lightly with salt (optional) while still warm.