4large very ripe plantainsthe more brown, the better!
Vegetable oil for frying – enough to fill a large pot to 1 ½ inch depth
sugar or saltoptional topping
Use a sharp knife to trim the ends off of the plantains then cut a slit down the side of the plantain and peel off the skin. Slice the peeled plantains diagonally into 1 inch thick pieces.
Add vegetable oil to a large pot to 1 ½ inches in depth, then heat oil on the stove over medium-high to about 350 degrees F. Test the oil by adding one plantain slice and if the oil bubbles vigorously, it is ready.
Fry the plantains in small batches until golden brown, then remove from the oil with a metal slotted spoon or tongs and sprinkle with a little sugar if desired. Allow the plantains to cool on a baking rack (do not use paper towels as the plantains will stick to them). Serve warm.
Nutrition calculated based on 2 tbs of oil remaining (may be less). No sugar or Salt calculated, since those are optional.As always nutrition data is an estimate.