Remove peel of plantains. Using a vegetable slicer, slice the plantains. (I prefer the round disk, like coins as it is easier that way)

Heat oil in the deep fryer till hot. Check for hotness by putting the back of a wooden ladle in the oil. If the oil bubbles around it, it is hot.

Put plantains in the oil, whiles stirring continuously to separate them apart. Stir from time to time till the plantains are brown. (Keep an eye on them as they go from brown to burnt quickly). Remove from the oil into a bowl lined with tissue paper. Season with salt immediately.

Plantain chips can be stored in an airtight container for seven days at room temperature.