First peel the skin of the plantain, cut into two and keep immersed in water until needed.
Heat enough oil in a kadai, pat dry the plantain.
The slices should be thin, so as to get crispy light chips, so adjust it accordingly.
My MIL gave me this slicer, bought in Chennai. Hold the slicer over hot oil.
Oil should be really hot. You can make the flame simmer while slicing to avoid heat to hands, but oil should be heated hot.
Slice the plantain and then cook it in medium flame.
Stir now and then for even cooking. Continue cooking in medium flame until the bubbles ceases and ‘shh..’ sound ceases.
Drain in paper towel and repeat the process for the rest.
For each batch, sprinkle two pinches of salt (asafoetida if desired) and red chilli powder and toss well.