Cut both ends off the plantains. Using a knife, score the skin lengthwise on two sides. Then, slowly peel the skin off the plantains.

Cut the plantain flesh into slices on the diagonal.

In a large pan, heat about ¼ inch of oil on medium-high heat until very hot.

In batches, add the plantains to the oil, frying about 6 slices at a time.

Fry the plantains for about 2-4 minutes on each side until browned and caramelized.

Remove plantains from the pan and place them on a plate lined with a paper towel to drain excess oil.

Serve and eat!