Step 1

Thinly slice plantains into chips with a mandoline. Soak in a bowl of salted cold water for 30 minutes.

Step 2

Heat oil in a 5-quart heavy pot over moderate heat until a deep-fry thermometer registers 375°F.

Step 3

Drain plantains and pat dry. Working in batches, fry the chips, agitating them with a fork so they don’t sick together. Fry for 30 to 45 seconds or until golden. Using a slotted spoon, transfer to a plate lined with paper towels, sprinkle with salt and granulated garlic.

Step 4

Let cool and serve. Can be stored in an airtight container for up to 4 days before they start to get stale.