• 2 ripe plantain bananas 
  • 2 Tbsp vegetable or canola oil 
  • sea salt – optional


  1. Peel and cut plantains diagonally or round, into 1/4″ thick slices
  2. Over medium heat, drizzle just enough oil into a nonstick skillet to coat the bottom of the pan
  3. When the oil begins to shimmer but not smoke, add plantains (work in batches)
  4. Fry for 1-1/2 minutes on one side, flip and cook for 1 minute on the other side
  5. Remove plantains from pan and drain on paper towels
  6. Continue frying in batches until all the plantains are fried
  7. If desired, sprinkle lightly with sea salt to give a sweet and salty taste to your fried ripe plantains


  1. For best results, you’ll want to choose a plantain that has a dull yellow skin with patches of black or completely black—this indicates a plantain is at its peak of ripeness
  2. Perfectly paired with my Roasted Pork Shoulder Recipe, found here:  Roasted Pork Shoulder