Ingredients:
Unripe Plantain
Vegetable Oil: enough for deep frying.
Salt to taste
Before you fry the plantain
Wash and peel the plantains.
Thinly slice the plantains into a bowl of water. It is advisable to use a vegetable slicer to slice the plantains.

The water helps prevent the plantain slices from changing colour.
When done, add salt to taste and stir.
Transfer the plantain slices to a sieve to drain the water.

Frying Directions
Heat some vegetable oil till hot.
Put the slices of plantain into the oil in such a way that they are not stuck together.
Stir till the plantains are bright yellow and crunchy.
Transfer the plantain slices to a sieve lined with paper towels.
Store in air-tight containers when they have cooled down completely and munch away whenever you want. Or just put them in glass nylon for commercial purposes
Plantain chips made with unripe plantains hardly absorb any oil while those made with ripe plantains absorb some of the vegetable oil during the frying process.