Line a large dinner plate with a couple paper towels.

Run a long cut along the length of the plantains and peel off the thick outer skin. Place plantains on a cutting board and cut into slices at an angle - about 1/2 inch to 1 inch thick.

Heat the avocado oil in a large skillet over medium-high to high heat.

Carefully place the slices of plantains in the hot oil (you’ll know the oil is ready if it immediately begins to sizzle around the plantain slice), leaving plenty of space between the slices. Depending on how many plantains you’re cooking, you’ll need to perform this step in multiple batches. 

Fry the plantain slices until they are golden-brown on the side that's submerged in oil. Carefully flip and continue cooking until the other side is deeply golden-brown and so are the edges. Flip the plantains several times so that they become fully cooked without one side burning.

Transfer the plantains to the paper towel-lined plate and immediately sprinkle with sea salt.

Serve fresh out of the frying pan alongside your main entrée.