Ingredients
Yield: 4 servings
- 4 large, extremely ripe plantains (the peels should be close to back and the plantains should be soft)
- 1½ cups avocado oil
- Sea salt, for serving
SidesVegetarian
Preparation
Step 1
Trim the ends of the plantains and peel them. Cut the plantains into diagonal, 1-inch slices.
Step 2
Heat the oil in a large skillet over medium-high heat. Carefully place 1 plantain piece in oil. If it bubbles vigorously, the oil is ready.
Step 3
Working in batches, add the plantains to the skillet and cook 1–2 minutes per side, until golden brown.
Step 4
Reduce heat to low and continue to cook, turning occasionally, until the plantains are soft and deeply golden brown, about 6-8 minutes. Transfer to a paper towel-lined sheet tray and season liberally with sea salt. Serve hot. Plantains can be stored in an airtight container in the refrigerator for 4 days.
