Fried Sweet Plantains

• 1 cup vegetable oil
• 6 very ripe plantains (about 3/4 pound each), peeled and cut on the diagonal into 1/2-inch slices

Salt (optional)

1. In 2 very large nonstick skillets, heat the oil until shimmering. Working in batches, fry the plantains in a single layer over moderate heat, turning occasionally, until deep golden and tender, 7 to 8 minutes per batch. Drain the plantains on a paper towel-lined rack and, if desired, sprinkle lightly with salt. Serve warm.
2. MAKE AHEAD
3. The plantains can be fried early in the day and kept at room temperature. Reheat in a warm oven and sprinkle with salt before serving.