These are a traditional South American side dish. They add a nice sweetness to the meal.
- 2 very ripe plantains (the skin of the plantain should be brownish black)
- salt (optional)
Heat approximately 1/4" oil in a medium skillet over medium heat.
Peel the plantain, and cut at an angle, making slices about 3/4" thick.
Brown plantain in oil, approximately 2 minutes a side, or until both sides are brown.
When browned, remove from skillet and place on a paper towel covered plate to drain the excess oil off.
The traditional way is to serve plain, but I like to sprinkle them with a little bit of salt for a nice, salty sweet taste.