Pour the oil in a pan on medium high and wait for it to heat up.

Peel the plantain and cut into slices, thick or thin. A traditional chip is very thin, but I personally prefer a ticker one so it's crunchy on the outside and sort in the middle.

Place slices in heated oil, and cook each side for about a minute or two. You shouldn't brown them.

Let them cool for a few minutes, but leave the oil on.

Take a price of parchment or wax paper (to prevent sticking) and place a slice on it, then fold over. Use the cup and smash them flat.

Place back in the oil and lightly brown them, two or three minutes on each side.

Sprinkle salt on them while they are hot. Let cool.