To peel the skins off the plantain, start by cutting off the top and bottom, then make a long slit vertically. Push your thumb through the slit to peel away the skin and remove the plantain.

Prepare the plantain by cutting diagonally to make several long slices, then set aside. You can season with salt now before frying or season with salt after frying.

Place a pan over medium-high heat and pour in the vegetable oil.

Let the oil get hot (should take about 2 minutes). Place in one slice of plantain and if it bubbles then it’s hot enough to add all the plantain slices. (If you don’t see the bubbles immediately, wait a couple more minutes for the bubbles to form before adding more slices of plantain).

Fry for 2-3 minutes, then turn each slice to the other side and fry for another 2 minutes or until golden brown.

Once done, remove the plantains from the hot oil using a perforated spoon. Transfer onto a plate with a paper towel to drain excess oil. (Remember to turn the heat off from the hot oil).

Serve hot. Lastly, sprinkle some coarse or Maldon salt over (optional).