Unless you are a skilled knife expert, don't hesitate to use a mandolin slicer:
Make sure your oil is at the right temperature
Do not salt or season the plantains before frying them
Place the plantain chips in the hot oil one at a time, or in a single layer
Flip the chips continuously!
Watch the color and listen for the sizzle
Season while hot
Cool completely before serving
Notes
If they happen to survive longer than one hour after they are served, store the crisp plantain chips in an air tight container to ensure the ULTIMATE CRISPNESS is maintained.