- 1 cup vegetable oil
- 6 very ripe plantains (about 3/4 pound each), peeled and cut on the diagonal into 1/2-inch slices
- Salt (optional)
- In 2 very large nonstick skillets, heat the oil until shimmering. Working in batches, fry the plantains in a single layer over moderate heat, turning occasionally, until deep golden and tender, 7 to 8 minutes per batch. Drain the plantains on a paper towel-lined rack and, if desired, sprinkle lightly with salt. Serve warm.
The plantains can be fried early in the day and kept at room temperature. Reheat in a warm oven and sprinkle with salt before serving.