Peel the plantains. Cut off both tips of a plantain then cut a line across the ridges of a plantain then lift the skin from the cut portion and remove the entire skin with your hands.
Slice the plantains into chips using a slicer, the slicing side of a box grater or just cut thinly with a knife.
In a small bowl, mix a quarter cup of water and the salt. Set aside.
Place oil in a deep pan up to 4 inches high. Heat the oil on high for about 10 minutes (the oil should be 350 degrees hot). Turn down the heat to medium then add two tablespoons of the salt water. Add the plantains one after the other. (I added half of the plantains at this point.)
Gently stir the plantains and let them fry in the oil while you stir from time to time for about 5 minutes. After that, remove the chips and place on paper towel to absorb excess oil.
Once the chips are cold, enjoy! You can store plantain chips in an airtight container or Ziploc bag.
