- 3 large green plantains
- Vegetable oil, for deep-frying
- Kosher salt, for seasoning
In a heavy based pot heat vegetable oil over medium heat to 375 degrees F.
Using a mandoline, or sharp knife, finely slice plantains into chips (for a fancier presentation slice them lengthwise into ribbons). Fry the plantains in small batches until crisp and golden, about 5 to 7 minutes. Using a slotted spoon, transfer to a plate lined with paper towel. Season with salt immediately.