Choose firm green plantains for crispy chips. Green plantains contain less sweetness and have a firm texture. Avoid very ripe plantains because they become softer and sweeter during cooking.

Cut off both ends of each plantain. Make a shallow cut along the skin. Carefully remove the peel using your fingers. Green plantain skins can be firm, so work slowly.

Slice the plantains into very thin, even pieces. A mandoline can help create consistent slices. Even slices cook at the same speed and become evenly crisp.

Pour vegetable oil into a large frying pan. Heat it over medium-high heat. The oil should be hot enough for frying but should not smoke.

Carefully place a small batch of plantain slices into the hot oil. Avoid overcrowding the pan. Fry for about two to three minutes on each side until golden.

Use a slotted spoon or tongs to remove the chips. Place them on paper towels. Let the excess oil drain away while the chips remain hot.

Immediately sprinkle the warm chips with salt. Add black pepper, paprika, or garlic powder if desired. Toss gently so the seasoning coats the chips evenly.

Allow the chips to cool for several minutes. They become even crispier as they cool. Serve them fresh with your favorite dip, salsa, or sauce.