-1 very ripe plantain with black skin
-canola or corn oil
Heat enough oil in a skillet so that the oil is about 1/4 inch deep.
Peel the black skin from the plantain and slice it diagonally, into rounds that are about 1/2 inch thick.
When a drop of water sizzles in the oil, add the plantain slices and cool until the bottom is golden brown. Turn over each slice and cook until both sides are evenly golden, with a hint of caramelization on the edges.
Remove from the oil and transfer to paper towels to drain. Pat off any excess oil. Serve hot. Squeeze some fresh lime juice on them, if you desire. Enjoy!