Salt to tastegarnish with seasonings to your liking, chadon beni , or garlic
Cut off both ends of the plantain and make a mark on the skin. Bring some water to boil. Turn off the flame and add the plantains. Leave for 2 -3 minutes until the skin changes colour. Remove the skin.
Note: Submerging the plantains in hot water allows for easier removal of the skins. I usually remove the skins under a flowing tap.
Slice the plantains thinly. Wash the plantain, add more water and refrigerate for 1 hour. Drain and pat dry with a cloth.
Note: You have to dry every single chip and make sure none of them stick to each other. Place in a large pot then add enough oil to cover the plantain chips. Fry on a low flame until golden and floats. Drain on paper towels. Sprinkle salt to taste.