Fried plantains

Ingredients:

• 3 large overripe, almost black plantains (about 800 g)
• Vegetable oil, for deep-frying

Preparation:

1. Trim both ends of the plantains, then use a small knife to make 3 longitudinal slits in the peel (try not to cut into the flesh). The slits should be evenly spaced on each plantain. Carefully peel the peel along the slits. Slice the flesh at a slight angle into 2-cm-thick pieces (24 pieces total).
2. In a large skillet, heat 1/4 inch of vegetable oil over medium-high heat. Once the oil is hot and sizzling, dip the edge of one plantain piece into it. It should immediately begin to bubble vigorously. If not, continue heating the oil for another minute. Carefully place half of the plantains in an even layer in the hot oil. Fry until golden brown on one side, about 2 minutes, then flip with a spatula. Fry the other side, about 2 minutes more.
3. Flip the plantains again, immediately reduce the heat to medium, and continue cooking until very tender and crispy, 4-8 minutes, turning every 2 minutes to ensure even cooking. Cooking time will depend on the ripeness of your plantains, and some pieces may cook faster than others. Simply remove them when they're done.
4. Transfer to a wire rack set over a baking sheet to drain excess oil. Season generously with salt on both sides. Fry the remaining plantains in the same manner, adding more oil if necessary to achieve a depth of 0.5 cm.