Makes 6 servings | Prep time: 3 min | Cook time: 10 min
Peel your plantain carefully. I typically take a small knife and slice from one end to the other, not letting the knife’s tip dip past the skin and pierce the plantain. After that first cut from end to end, carefully peel off the skin. Slice the plantain into 1/4 inch thick coins, at an angle.
The oil should sizzle when the plantain hits it. Place about half of the coins (half of 1 plantain) into the pan and cook them 3-4 minutes per side, flipping with a fork.
Remove the plantains from the pan once they’re cooked to your desired color. Some prefer a lighter touch, where the color remains vibrant and yellow. Some like to bring on a lot of dark color, because that dark color forms a nice crispy texture around the edges. Place cooked plantain coins onto a plate covered with paper towels.
Transfer the fried plantains to a plate. Sprinkle coarse salt on top, and serve immediately. Have them for brekkie.