The greener the plantains, the less sweet/more starchy they taste; all I could find at my supermarket were more ripe plantains, which had a subtle sweetness that went well with the salt. Serves 4 – 6.
- 4 plantains
- vegetable oil safe for frying
Heat 2 inches of oil in a heavy pot over moderately high heat, until it shimmers.
Meanwhile, slice the plantains, peels on, diagonally, then remove peels (gently pop plantain flesh out of ring of peel).
Fry the plantain slices in batches until golden, then remove to paper towels to drain.
Gently smash the fried plantains with the bottom of a glass, then fry again, in the same oil, until dark golden brown.
Transfer to clean paper towels to drain, and season well with salt. Serve hot.