Peel plantain and slice into roughly 1 cm or 3/8" thick slices on a slight bias.
When skillet is hot add oil to coat its surface.
Add plantain slices to skillet and use a fork to spread them into 1 layer.
Cook plantains on one side until they caramelize, about 2-4 minutes. Adjust heat as needed.
Flip plantains and cook other side until caramelized, again 2-4 minutes. After the flip gently press them with the back of a fork, especially if they are on the less ripe side. Plantains may cook at different times if there are hot spots in the skillet, so keep checking each piece as it cooks.
When plantains are done frying, transfer them to the cooling rack setup to cool slightly.
Sprinkle them with flaky sea salt and serve immediately.
To peel a ripe plantain, score the skin from end to end with a paring or utility knife. The peel should come away easily and there’s no need to trim the ends.
Use a neutral oil that doesn’t smoke like extra-light olive oil, avocado oil, grape-seed oil, canola oil, etc.
Fried plantains are best eaten straightaway and hot from the pan. I don't suggest keeping them as leftovers.
Recipe by Fare Isle at https://fareisle.com/fried-plantains/