I once had them made like potato chips. I prefer them cut into very thin strips lengthwise, and using coconut oil. There's a recipe here. The strips don't need to run the full length of the plantain, just angle your knife/slicer so that they come out been 2 and 3 inches.

They keep well and I ate them like you'd eat regular Ruffles. Tastes similar too, with a harder texture.