- 1/4 cup vegetable oil
- 2 very ripe plantains (about 3/4 pound each), peeled and cut on the diagonal into 1/2-inch slices
- salt to taste
- 1 lime, cut in wedges (optional)
- Heat oil in a heavy-duty skillet over high heat. Place 4 to 5 plantain slices in a single layer in the pan and cook until golden brown and tender, 4 to 6 minutes per side. Transfer to a paper-towel lined plate. Repeat with remaining plantain slices.
- Sprinkle cooked plantains with salt and drizzle with lime.