Peel of the plantain skins and immerse them in a bowl filled with water for 10 mts.
Take the plantains out of water and pat them dry with a paper towel.
Make thin slices(round ones) with a vegetable slicer.
Mix turmeric and salt to 1/2 cup of water in a bowl and keep aside.
Heat a wok with oil enough for deep frying.
Once hot, add few slices at a time(don`t over crowd the pan as the oil temperature can drop and slices won`t cook evenly).
When slices are cooked( the color changes and when touched with a spoon it won`t break apart)sprinkle a handful of turmeric water in the pan
:-The oil is sure to bubble up , but do not worry, it comes down soon.
Once the sizzling and bubbling sounds are over, using a slotted spoon take the chips out and drain the oil in paper towel.
Repeat the above steps (1-8) for rest of the batch.
Enjoy!!