This is enjoyed in Sierra Leone and most of the rest of Africa!
- Heat the oil in a heavy saucepan.
- Slice the peeled plantains into ¼-inch rounds.
- Fry the slices a few at a time until they are golden and crisp on the outside but still soft on the inside.
- If fried too long, the inside will toughen, so try a couple to get the best timing.
- Remove them from the oil with a slotted spoon and drain on paper towels or newspaper.