Slice the peeled plantains at an angle (I have no real reason for this other than that is what I observed in Haiti.) thinly, but not too thin.
Heat a few tablespoons of coconut oil in a skillet on a medium high heat; I like to use my cast iron. I don’t actually measure the coconut oil but have it so that the plantains are almost covered.
Fry a single layer in the skillet at a time in the very hot oil. Sprinkle a little sea salt over them, fry for a about 30 seconds to 1 min on one side until golden brown, turn and fry on the other side until golden brown .
Remove from oil and lightly blot the excess oil. Serve hot.