Wash the outside of the plantains and remove them from the bushel so that they are no longer attached to each other. Cut off the ends and then make two slices in the plantain from top to bottom, about 1/2 an inch apart. Use your finger to push underneath the cut peel strip and pull it away. Then use the opening to push your finger under the peel and then pull it away. Repeat this process until all of the plantains have been peeled.

Cut the plantains in half lengthwise and then in half width-wise. Set them aside. Heat the oil in a large frying pan until it reaches 340 degrees Fahrenheit. Add enough plantains as can safely fit in the pan, (give each plantain an inch or two of space around it), and cook them for about 3-5 minutes, turning them over halfway through, or until they turn golden brown.

Remove them with a slatted spoon and place them on two different plates lined with paper towels. Sprinkle the salt and garlic powder over one plate and the cinnamon and sugar over the other plate. If you want it extra salty or sweet you can add more salt or sugar than just a teaspoon. Serve immediately.