Peel the plantains. Plantains have a thicker skin that a dessert banana, so it works bet to cut off the ends of the banana and then cut a slit into the side of the skin to help you peel it off. Then slice them into ½” coins.
Sprinkle the sliced plantain with the salt and toss to coat.
Heat a large skillet over medium-high heat with the vegetable oil.
When the oil is hot, add an even layer of plantains in the oil, being careful not to splash yourself, and leaving plenty of space in between the plantains. Do not crowd the pan or it will make cooking the plantains uneven.
Fry for about 2-3 minutes.
Flip the plantain coins over with a pair of tongs.
Allow them to cook for another 2-3 minutes. They should be lightly golden brown on both sides.
Carefully remove and place on a plate lined with a paper towel to drain before eating.
If desired, you can sprinkle them with cinnamon and sugar for a sweet variation.