Fill a deep fryer or heavy saucepan with 2–3 inches of vegetable oil. Heat the oil to 375°F (190°C). Use a thermometer for precision.

Trim the ends of the plantain with a paring knife and cut it in half crosswise.

Make 4 shallow slits lengthwise on the skin, being careful not to cut into the flesh.

Gently pry off the peel with your fingers or the tip of the knife.

Slice the peeled plantain crosswise or diagonally into very thin rounds. For ultra-thin chips, a mandoline slicer works wonders.

Carefully place a dozen or so slices into the hot oil at a time to avoid overcrowding.

Fry for 3–4 minutes, flipping occasionally, until they’re golden brown and crispy.

Remove the chips from the oil with a slotted spoon and place them on a plate lined with brown paper or paper towels to drain excess oil.

While still warm, sprinkle the chips lightly with salt.

Serve immediately for maximum crunch, or let them cool to room temperature and store in an airtight container.