Wash and peel the plantains. Cut thin slices with hand or using a mandoline in a bowl of water.
Rub and wash out as much starch as you can and drain the excess water.
Dry the plantains with a paper towel a couple of times to remove all water.
Heat oil in a wok over medium-high heat and add the plantains in batches.
Mix salt with a tablespoon of water and sprinkle some water into the wok.
Let the chips cool completely and crisp from both sides.
Drain on paper towel and cool completely.
Store in airtight containers. Serve and enjoy;
Notes
I cut them thinly with hand but if you have slicer or mandoline go ahead and use it.While adding the salted water in hot oil just be careful, it won't splash but take care while doing that.