Peel the plantains. Use a sharp knife to cut off both ends and slice down the skin to remove it easily.

Cut the plantains into thin slices, about 1/8 inch thick.

In a frying pan, heat about two inches of vegetable oil over medium-high heat.

Carefully add the plantain slices to the hot oil in small batches. Fry them for about 3-4 minutes on each side until they turn golden brown.

Use a slotted spoon to remove the chips from the oil and place them on paper towels to absorb any excess oil.

While the chips are still hot, sprinkle them with salt and any optional seasonings.

Allow the chips to cool for a few minutes to help them become even crispier.

Serve your plantain chips warm or at room temperature.