1
Cut the ends off of the plantains. Carefully slice through the peel on one side, from end to end without cutting through the plantain. Remove the peel. Cut the plantain into slices, about ¼ inch thick. Normally, I like to slice them on the diagonal.
2
Heat the oil in a heavy skillet over medium high heat. Make sure the oil gets nice and hot.
Add the plantains in a single layer. If they don’t all fit, work in batches. Cook for 3-5 minutes untl golden brown. Flip over and repeat.
Remove and season with sea salt.