Ingredients

• 2 very ripe plantains (skins mostly black)
• 1/4 cup neutral high smoke point oil (vegetable, canola or corn)
• Pinch of salt (optional)

Instructions

1. Peel the plantains and slice on a diagonal into pieces about 1/2 inch thick.
2. Heat the oil in a large skillet over medium-low heat until shimmering.
3. Add the plantain slices in a single layer without crowding the pan. Fry for 2-3 minutes per side, until deep golden brown and caramelized at the edges.
4. Remove and drain briefly on paper towels. Sprinkle with a little salt if desired and serve warm.

Tips

• The riper the plantain, the sweeter the result: look for skins that are mostly or completely black, not just yellow with spots.
• For extra sweetness, sprinkle a little sugar on each side while the slices cook -- it caramelizes into the surface as they fry.
• For tostones instead (a savory, twice-fried version), start with green, unripe plantains: fry once until soft, flatten each piece, then fry again until crisp.