Oil for frying
- Cut the plantains cross-ways into ¼ inch slices, or thinner if preferred. Thinner slices make crispier chips.
- Fry for several minutes in hot oil, until the slices begin to turn golden (not too dark) and get tender. They do not need to be really soft at this point.
- Salt to taste.
Alternatively, you could slice the plantains lengthwise and maybe reduce the thickness. Plantains can be green or ripe -- try both, as they have very different tastes.