Using a sharp knife cut both ends of plantain. This will make it easy to grab the skin of the plantain.

Slit a shallow line down the long seam of the plantain.

Cut plantains in diagonal pieces or medium sized slices and season with pinches of salt and set aside in a bowl.

Heat vegetable oil in a large skillet over medium-high.

Test if oil is ready by carefully trying out a slice of plantain. Oil should bubble before proceeding with the rest.

Fry in batches, turning once, until the plantain has reached desired color.

Carefully remove plantains with slotted spoon and transfer to colander.

For the yam and potato peel off the skin, slice to medium sizes and reapeat the same procedures as that of plantain