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Slice the plantains on a bias, at an angle, about ½-inch thick (as illustrated in images). Set the sliced plantains aside on a plate/platter or small baking sheet.
Heat the oil in a large non-stick skillet over medium heat. Once the oil is hot and shimmering, add the plantain slices into the skillet- working in batches, careful not to overcrowd. Fry the plantains until golden brown and slightly crisp, about 2-3 minutes on each side. Use a slotted utensil (I like to use a fish spatula) to gently flip the plantains while frying; careful not to handle them too aggressively as they’re super tender.
If you notice your plantains are browning too quickly, reduce the heat to medium-low. I find 2-3 minutes on each side to achieve perfectly crispy yet nice, tender-in-the-middle plantains. However, you can fry your plantains until they reach your desired level of doneness- just look for them to be caramelized on the outside with a buttery center.
Set the fried sweet plantains onto a paper towel-lined plate to sop up any excess oil. Season the plantains, if desired. I like to sprinkle them with a mix of Creole Cajun seasoning and brown sugar- the perfect savory/sweet combo. Serve plantains immediately as a snack or alongside your favorite main entrees. Enjoy!