-
1
Working with one plantain at a time, use a sharp knife to cut off both ends.
-
2
Run the tip of the knife down the full length of the plantain 2 or 3 times, cutting through the thick skin but not into the plantain.
-
3
Work the peel off with your hands.
-
4
Repeat with the remaining plantains.
-
5
Slice the peeled plantains at a diagonal into thick slices.
-
6
Line a baking sheet or large platter with paper towels.
-
7
In a large skillet, heat the oil over medium heat until shimmery and hot but not smoking.
-
8
Add as many plantain slices as will fit without crowding and cook until browned, 3 to 4 minutes.
-
9
Adjust the heat as necessary so the oil is bubbling happily around the slices.
-
10
Turn the slices over and cook until browned on the other side, 3 to 4 minutes.
-
11
Transfer to the paper towels to drain, and immediately sprinkle with salt to taste.
-
12
Repeat with the remaining slices until all are cooked and salted, adding more oil to the pan as needed.
-
13
Serve hot.
-
14
It can be hard to find black plantains at the store, since once theyre black, theyre so ripe that they dont have much shelf life left.
-
15
Its better to buy them when theyre still a little yellow and let them finish ripening at home.
-
16
Placing them in a paper bag will speed up the process.
