Peel the plantains and cut them into diagonal pieces approximately 1/2 inch thick.
Heat about inch of oil in a large skillet over medium-high heat. You're aiming for a shallow pan-fry rather than deep frying. Working in batches, cook the plantains until golden brown and caramelized then flip to the other side, about 1–2 minus per side. Drain the fried plantains on a paper towel-lined plate. Season with salt, serve warm.
Fried plantain can be stored in the fridgerator in an air tight container for up to four days. Reheat plantains in a preheated 350°F. oven for 5-10 minutes, or until heated through.