3 green plantains
2 cups corn oil
Adobo to taste
Procedure: Peel the plantains and slice them paper thin. Place in a bowl of ice water for 20 minutes. Drain and dry the plantain slices. Heat the oil until hot but not smoking and fry the chips briefly, until golden brown and crispy.
Remove from the pan and drain on paper towels. Sprinkle the chips with adobo.