1. slice the plantain in a mandolin (slightly thicker than paper thin, like potato chips) on a plate with a paper towel
2. spread the plantain on a paper towel and separate thoroughly so the water soaks out
3. heat up oil in a wok (3-4 inches deep) [a fryer probably works well]
4. once the oil is hot (you can test by sprinkling a tiny amount of water from your fingers, being careful) drop in the plantain, making sure they are separated
5. leave the stove on medium and let cook
6. test the plantain by turning it with the ladle
7. when the chips make a hard sound (like a stone in water) you are ready to add salt
8. prepare a mixture of water (1/8 cup water), salt, and sambar powder (best prepared in advance) [should be a concentrated liquid]
9. sprinkle mixture from your fingers (again being careful), stir well
10. as soon as the frying (rainwater) sound stops remove from oil and place in a plate with a paper towel (allow to drain)
11. serve plain, or with guacamole
Spicy Plantain Chips
