- 3 Large Ripe Plantains, Skin Should Be Black
- 1 Cup Vegetable Oil
Peel the plantains by trimming the ends, slicing just through the skin down one side, and removing the peel. Cut into angled slices approximately 1 1/2" thick.
Heat the oil over medium heat in a large nonstick skillet.
Fry the pieces briefly, about two per side. Reduce heat to low and continue cooking, turning occasionally until they are brown and caramelized, about 20 minutes.
Place on a paper-towel lined plate briefly to drain and serve immediately.