Choose 3 ripe yellow-black plantains peeled and sliced on a diagonal, about ½-inch thick that are very ripe — the skin should be mostly black or heavily spotted yellow-black. Peel and slice them on a diagonal into ½-inch thick pieces. If using, sprinkle the slices lightly with 1 tbsp brown sugar optional, sprinkle over slices before frying for extra caramelization and a pinch of ¼ tsp ground cinnamon.

Pour the ½ cup vegetable oil or coconut oil for a more tropical flavor into a large Skillet and heat over medium heat until shimmering, about 2–3 minutes. The oil should be about ¼ inch deep. To test readiness, drop a small piece of 3 ripe yellow-black plantains peeled and sliced on a diagonal, about ½-inch thick in — it should sizzle immediately.

Working in batches to avoid crowding, add the 3 ripe yellow-black plantains peeled and sliced on a diagonal, about ½-inch thick slices in a single layer. Fry undisturbed for 2–3 minutes until the bottom is deep golden brown and caramelized. Flip with Tongs and fry the other side for another 2–3 minutes. The edges should be crispy and the center soft.

Transfer the fried 3 ripe yellow-black plantains peeled and sliced on a diagonal, about ½-inch thick to a plate lined with paper towels to drain excess ½ cup vegetable oil or coconut oil for a more tropical flavor. Immediately sprinkle with ½ tsp fine sea salt for finishing and ¼ tsp cayenne pepper for a sweet-heat kick (if using). Repeat with remaining batches, adding more ½ cup vegetable oil or coconut oil for a more tropical flavor if needed.

Arrange on a serving platter and finish with a squeeze of fresh 1 tbsp fresh lime juice squeezed over just before serving and a scatter of chopped 2 tbsp fresh cilantro roughly chopped if desired. Serve hot alongside rice and peas, jerk chicken, or any Caribbean main.