Peel the plantains

• Peel the green plantains.
• The skin can be stubborn, so use a knife to loosen it and scrape off any peel left behind.

Heat the oil

• Heat the oil until hot but not smoking.

Slice into the oil

• Using a mandoline, carefully slice the plantains directly into the oil.
• Move the mandoline around the pan so the slices stay separated.

Fry the chips

• Fry in batches, turning every 2 to 3 minutes.
• Fry until crisp and the sizzling has calmed down; green plantains may stay pale yellow even when fully cooked.

Drain and season

• Drain the chips and season with salt immediately.

Cool before storing

• Let the chips cool completely before storing; they will crisp up even more as they cool.