Cut off both ends of the plantain. Make a shallow lengthwise slit through the peel and remove it gently. Slice diagonally about ½″ thick. Or slice through the center and then diagonally.

Add oil in a large nonstick skillet, enough to cover the bottom by 1/2 an inch. Heat over medium until shimmering but not smoking, the plantain should sizzle when dipped.

Lay slices in a single layer, overcrowding makes them soggy so do this in batches if needed. Fry for about 2–3 minutes per side, until deeply golden with caramelized edges. Flip gently. If browning too fast, lower the heat. They are done when golden but I like them extra crispy so I might cook it longer.

Transfer to a paper towel lined plate to drain excess oil. While still warm, optionally sprinkle with a pinch of salt.