Step 1

Using a sharp knife cut both ends off the plantain. This will make it easy to grab the skin of the plantains. Slit a shallow line down the long seam of the plantain.

Step 2

Cut plantains in diagonal pieces or medium-sized slices and set them aside. You can make them smaller by cutting the pieces in half.

Step 3

Heat oil in a large skillet over medium-high. Test if oil is ready by carefully trying out a slice of plantain. Oil should bubble on contact before proceeding with the rest. If it doesn’t, wait another minute or two. If oil is too hot, remove from heat and wait for about 2 minutes before proceeding.

Step 4

Fry in batches until the plantain slices have reached the desired color (golden brown), turning once, about 2-3 minutes per side. Then continue cooking, turning plantains occasionally until soft and deep golden brown, 5–7 minutes.

Step 5

Carefully remove plantains with a slotted spoon and transfer them to a paper towel-lined plate or tray. Season with salt and/or cinnamon sugar, if desired. Serve hot.