You'll need green plantains for the chips that are not very sweet. Now if you are anything like me you'll have to buy the green plantains the day you plan to make them. I usually wait too long after I buy the plantains and then I have to use them as a sweet dessert because the are now yellow! Don't get me wrong I love the ripe plantains too! Yumm. The hardest thing about making them is probably peeling the green plantains. You start by cutting off each end, then with the tip of a knife slice through the skin down the length of the plantain. You might be able to see in the photo where I still had some difficulty, but won out in the end ripping off that green skin!
I used my fairly new mandolin to thinly slice into discs. It worked well to slice them thin because they cooked quickly and were nice and crispy just the way we like them. They are pretty dry so you don't have to do anything to them first.
In a large skillet with some good size sides I heated up some oil, you might want to use an oil that can take heat pretty well, like canola or peanut oil. I just received some coconut oil I think I will try next time I make these. Anyway fry them until they brown slightly and cooked through, if they are too thick they will still be ofte in the middle. Keep an eye on them because before you know it they will become too brown.
Spread them out on a tray lined with paper towel to collect any extra oil. At this time you can salt or season them. I used a little chipotle powder and salt on mine, but Wade liked his plain.
They were actually fine with a little salt which sorta slipped off anyway so they were pretty much plain, but good! If you want you can find a dip that would go well with them, like mayo and chipotle pepper or sriracha sauce. Or mayo chipotle-lime! Or go with a mango chutney!
I couldn't tell you how well these will store because they didn't last we ate them all!