Very ripe plantains fried until caramelized with a hint of cinnamon.
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Peel the plantains by cutting off the ends and slicing through the skin lengthwise.
Slice the plantains diagonally into 1/2-inch thick oval pieces to maximize surface area for caramelization.
In a small bowl, mix the ground cinnamon, brown sugar, and a pinch of salt together.
Heat the vegetable oil and butter in a large non-stick skillet over medium heat until shimmering.
Place the plantain slices in the skillet in a single layer, making sure not to overcrowd the pan.
Fry for 2-3 minutes per side until they are deep golden brown and the edges look slightly charred and caramelized.
Remove the plantains from the pan and place them on a paper towel-lined plate to drain excess oil.
While still hot, sprinkle the cinnamon-sugar mixture over the plantains and add a tiny squeeze of lime juice if desired.
