Peel plantains by scoring down one side with a knife and peeling back the skin. Be careful not to cut right through the plantains and tease the peel off methodically.

Using a mandolin, slice the plantains lengthways as thin as your mandolin will allow.

Heat oil on a high heat in a skillet.

Test the oil is very hot by dropping in a plantain slice. It should sizzle immediately.

Once the oil is sizzling hot add a batch of plantain slices - batch should equate to approx. one plantain

Move plantain slices around in the skillet to stop them from sticking together.

With a skimmer remove plantain slices when they are crisp and golden.

Transfer to a paper towel lined tray.

Repeat steps 5-7 until all of the plantains are cooked.

Sprinkle with salt if needed and serve.