Cuban Plantain Chips

Ingredients

 * 3 – 4 cups canola or peanut oil for frying
 * 2 green plantains
 * salt or garlic salt

Directions

 * 1) Pour the oil to a depth of 2 or 3 inches in a deep-fat fryer, Dutch oven or heavy skillet and heat to 350°F.
 * 2) Peel the plantains.
 * 3) Slice as thinly as possible (length-wise for "mariquitas" or in round chips for "chicharritas") using a mandolin if you have one, with the blade at its thinnest opening.
 * 4) Slide them into the hot oil in small batches to prevent clumping.
 * 5) Fry until golden brown and crispy (about 1 or 2 minutes), turning with a metal skimmer.
 * 6) Drain on paper towels.
 * 7) Sprinkle with salt and/or garlic salt.
 * 8) Serve immediately.