1. Pour the oil to a depth of 2 or 3 inches in a deep-fat fryer, Dutch oven or heavy skillet and heat to 350°F.
  2. Peel the plantains.
  3. Slice as thinly as possible (length-wise for "mariquitas" or in round chips for "chicharritas") using a mandolin if you have one, with the blade at its thinnest opening.
  4. Slide them into the hot oil in small batches to prevent clumping.
  5. Fry until golden brown and crispy (about 1 or 2 minutes), turning with a metal skimmer.
  6. Drain on paper towels.
  7. Sprinkle with salt and/or garlic salt.
  8. Serve immediately.

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