1) In a heavy based pot heat vegetable oil over medium heat to 190 degrees, gas mark 5.
2) Using a mandoline, or sharp knife, finely slice plantains into chips (for a fancier presentation slice them lengthwise into ribbons).
3) Fry the plantains in small batches until crisp and golden, about 5 to 7 minutes.
4) Using a slotted spoon, transfer to a plate lined with paper towel. Season with salt immediately.