Garlic Plantain Chips

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

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

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. 

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