 You'd peel it and you'd slice. I grew up with my plantain sliced on a bias, maybe a half inch thick. You could put some fat or some oil into your cast iron or your pan and you just sear it low and slow until it's nice and cripsy. A lot of people will cut it thicker and deep fry it, but it's a very simple recipe. Even more simpler than that, if you're looking for a recipe to start, start with my mom's dal. Dal is one of those Indo-Guyanese dishes that I was telling you about. We use split yellow pea.