There are two types of fried plantains: the ones which are gently browned from ripe plantains (which you’ll learn today) and those double fried from unripened, green plantains (which are good, but those are the über-fried ones which we’ll pass on).
2Tbsp OilCoconut or Olive Oil (or butter or ghee if you aren’t vegan)
Slice plantain diagonally making each slice about 1/3 inch thick. Heat pan over a low flame (very very important to keep the heat low or the plantains will burn). Add oil and lightly coat the bottom. Gently add one slice at a time in a single layer.
After a minute or so, check to see if the cooked side is starting to brown. If not, allow it to cook a bit longer. Keep an eye on them and turn once the first side browns and then cook on the other side until lightly brown. Serve!