How to Make It
Heat oil in a heavy, high-sided skillet or shallow Dutch oven over medium-high to 350°F. Add half of the plantain slices and cook until bottoms are mahogany-colored with speckles of yellow poking through, 3 to 4 minutes. Flip and cook until deeply caramelized, about 3 minutes. Remove with a mesh skimmer to a paper towel–lined baking sheet, and sprinkle with half of the salt. Repeat with remaining plantains and salt.