Fifty Ways to Cook Most Everything by Andrew Schloss & Ken Bookman, 1992, ISBN# 0-671-73451-2
2 large plantains
peanut oil
salt to taste
Peel the plantains by slitting the skin down the ridges of the peel. Cut off the stem end and remove peel in sections. Slice plantain in thin slices. Fry in 1-inch hot peanut oil until lightly browned, remove and blot excess oil. Season with salt.
