Prepare the plantains: Start by trimming both ends of each plantain. Make a shallow slit down the length of the peel, then gently remove the skin without cutting into the flesh. This helps keep each slice clean and intact.

Slice the plantains thinly: Using a sharp knife or mandoline slicer, cut the plantains into very thin, even rounds. Keeping the slices uniform helps them cook evenly and crisp up beautifully.

Heat the frying oil: Pour enough vegetable oil into a heavy skillet or deep fryer to fully submerge the slices, about two inches deep. Heat the oil over medium-high until it reaches 350°F (175°C). You’ll know it’s ready when a small plantain piece sizzles right away.

Fry the plantain slices: Carefully place a handful of plantain slices into the hot oil, making sure not to overcrowd the pan. Fry for 2–3 minutes per side, or until the chips turn golden yellow and crispy.

Drain the chips: Use tongs or a slotted spoon to lift the chips out of the oil. Transfer them onto a paper towel–lined plate to absorb any excess oil.

Season while warm: While the chips are still hot, sprinkle them with salt and toss gently to ensure every chip is evenly seasoned.

Cool and enjoy: Let the chips cool slightly so they become fully crisp, then enjoy your homemade chifles plantain chips fresh and warm.