Place the plantain on a board and cut off both ends, and discard the tips.

Hold the plantain firmly. Using the tip of the knife, slit the peel along the length of the plantain lengthwise between each angle of the fruit. 

Only cut as deep as the peel is thick. 

You may need to slide the knife just under the edge of peel, without cutting into the flesh, to help loosen it.

Peel the skin side to side rather than lengthwise, using your fingers or with the aid of a knife. It will come off in strips. You may need to use the knife at the edge of each section to help loosen it from the flesh. Don't worry if a few small chunks come off with the peel . Use your knife to remove any peel remnants left on the flesh. The other strips will then be easier to remove.

Slice crosswise into very, very thin rounds. You may choose to slice it in the traditional by using a sharp knife or you may decide to use a mandolin. 

Heat vegetable oil in a large sauce pan to a depth of 5 cm. 

Gently drop the plantain slices into the oil a few at a time to avoid crowding, cook until crisp and golden, about 5-7 minutes.

Remove to a paper towel to drain.

Sprinkle with salt and serve.