Makes 12-20 plantain rounds
1 large ripe plantain, turning black and soft.
2-3 TB coconut oil
1/2 tsp kosher salt or grey Celtic sea salt
To peel the plantain, slice off the ends and then slice down the inner rim of the plantain and peel open from there.
Slice the plantain in 1/2 inch rounds. Take each slice and slightly flatten using a pie server.
Use the pie server to scrap the plantain off the cutting board and place it in a large frying pan. Continue until all the plantains are in the pan.
Add two TB of coconut oil to the pan and turn the heat to medium.
Fry the plantains about 15 minutes, flipping after 5 minutes and then as needed until browned on both sides. Add the other TB of oil if the pan gets dry.
If you are cooking in batches, you can transfer them to a paper towel lined plate, otherwise just serve from the pan.