• 2 ripe yellow/black plantains (the darker they are, the softer and sweeter they will be)
• canola oil for frying

1. Cut off ends of plantains and make 3 or 4 lengthwise slits, then peel
2. Cut crosswise into ½-1" slices at a slight angle
3. Heat oil over medium-high heat and fry plantains until they change slightly in color, about 2 minutes each side. Don't overcook
4. Transfer to a plate with paper towels

Note: These are a staple in Latin American cuisine. In Venezuela we serve them on our traditional dish called Pabellon -- fried plantains, shredded beef, white rice and black beans!