Peel the ripe plantains and slice diagonally into roughly ½‑inch (1.2 cm) thick pieces. This promotes caramelization.

Heat coconut oil in a large skillet over medium‑low heat until shimmering (not smoking).

Arrange plantain slices in a single layer in the hot oil; fry slowly for about 7 minutes on the first side until golden brown and caramelized.

Flip slices gently and fry for another 7 minutes until deeply browned and tender.

Use a slotted spoon to transfer to a paper towel–lined plate; drain excess oil. Immediately sprinkle with a little salt to taste.

Serve warm as a snack or side—perfect with rice dishes or simply on their own.