> 3 large very ripe, blackened plantains (about 1 1/2 lbs)
> 1 cup canola oil
Trim ends of the plantains. With tip of paring knife, make 2 shallow cuts in the peel along entire length. Remove peel and cut plantains on an angle into ½-inch-thick slices.
In a 12-inch skillet, heat the oil on medium-high until hot but not smoking. In batches, cook plantains 2–3 min. per side, until golden brown.
Transfer to a paper towel–lined plate. Season with salt to taste. Repeat with remaining plantains.