Peel and remove skins from the plantains by cutting off both ends and making a long slit down the middle without penetrating the flesh of the plantain. Then push through the skin to remove the plantain.

Over a flat plate, hold a mandolin perpendicular to your body, then hold one whole piece of plantain and set it over the mandolin, just before the blade.

Slide the plantain forward and backward to cut really thin slices, repeat and stop once the plantain is almost as small as a thumb. If your mandolin comes with a guard, you can switch to using it now and slice what is left of the plantain. If not, save the last chunk for something else.

Heat up a large pan of vegetable oil over medium-high heat until hot (roughly takes 2-3 minutes)

Gently pour in the sliced plantains and fry for 2-3 minutes or until golden brown, turning occasionally to fry all sides.

Remove the plantains from the hot oil using a perforated spoon. Transfer onto a plate with paper towels to drain excess oil. (Remember to turn the heat off from the hot oil)

Sprinkle with salt, allow to cool, and serve. You can also store the plantain chips in jars to snack on later.