I love the crunchy saltiness of twice-fried green plantain (tostones), but when you leave your plantain to sit and sit and sit, its thick green skin yellowing, browning, and finally turning charcoal black, then it’s time to fry up some sweet, caramelized tastiness.

Per 2 plantain:
1/2 tsp salt
1/2 tsp sugar
1/2 – 1 tsp chili powder
1/2 tsp ginger powder
olive oil, peanut oil, or coconut oil for frying

1) Peel and slice 2 very ripe plantains (or leave them whole, or halve them depending on how you would like to serve).
2) Put in a container/bowl and sprinkle salt, sugar, ginger, chili and mix gently till evenly coated.
3) Cover and let sit for a few minutes.
4) Heat up about 3 tbs of oil in a heavy-bottomed skillet (enough oil to cover the frying pan).
5) Fry the plantain on each side till golden brown and sticky. Serve with a bit of extra sea salt if you like.