Cut the ends off the plantain and score the peels from end to end, making sure not to cut through to the plantains. Pull the peels off and discard.
Slice the plantains on an angle to make longer pieces, about 1 inch thick.
Fry the plantains in the oil until soft, about 3 minutes on each side. Remove from the oil using a slotted spoon onto paper towels to drain excess grease.
Season with salt and pepper to taste.
Notes
**If plantains are green at the store put them in a brown paper bag on the counter for a day or two.