Place a small skillet over low heat. After about one minute, add enough oil to cover the bottom of the skillet.
Peel ripe plantain and cut into medallions about 1/4-inch thick. Add them to the pan in one layer, careful to not overcrowd the pan. They should not be touching. Set a timer for two minutes.
After about two minutes, check the bottom of the plantains for doneness. Timing will depend on your stove, but cooking the first side usually takes about 4 minutes . They are done on the first side when they are golden and light brown around the edges. At this point, flip them.
After about two minutes, check the second side for the same doneness as the first. When the second side is golden brown on the edges, transfer the plantains to a paper towel and immediately sprinkle with salt.
Unrefined Virgin Coconut Oil will give the plantains an even sweeter dimension of flavor, while light olive oil will be more mild and allow the plantains to really shine. Either way, don't forget to salt!