Air Fryer Maduros

• 3very ripe plantains — skins mostly black — the blacker, the sweeter
• 1 tbspneutral oil
• 1 pinchfine sea salt — just enough to frame the sweetness

Method

1. 01

   Peel the plantains — with fruit this ripe, the skin practically falls away — and slice them on a sharp diagonal into pieces about three-quarters of an inch thick. The diagonal cut is traditional, and it gives you more surface to caramelize.

2. 02

   Toss the slices gently with the oil until every cut face glistens. Ripe plantain bruises easily; use hands, not a spoon.

3. 03

   Arrange in a single layer in the air fryer basket with a little breathing room. Air fry at 380°F for 14 minutes, turning gently with silicone tongs at the halfway mark.

4. 04

   They're ready when the edges are deep mahogany, the cut faces are blistered and caramelized, and the centers give like custard when pressed. If your plantains were on the firmer side, give them 2 more minutes.

5. 05

   Hit them with the smallest pinch of salt while hot and serve next to anything — rice and black beans if you're doing it right.