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CHIPS - CHIFLES - TOSTONES - PLATANITOS 

After removing the skin, unripe fruit can be sliced (1 or 2 mm thick) and deep-fried in boiling oil, to produce chips. This preparation of plantain is also known as 'tostones' in some of Central American and South American countries and as platanutres in Puerto Rico.

Tostones Cuba, Dominican Republic, Guatemala, and Puerto Rico are twice fried patties (see below). In Haiti these slices are referred to as 'bannan fris,'in the thinly sliced chips are referred to as 'chicharritas' or 'mariquitas,' (when sliced thinly along the long axis of the fruit) Both dishes are very popular as snacks and appetizers.

In Guyana they are called "Plantain Chips." In Ecuador they are called "chifles" with a thicker variant named "patacones." Chips fried in coconut oil and sprinkled with salt called "Upperi" is a popular snack in the southern Indian state of Kerala and an important item in Sadya, a vegetarian feast prepared during festive occasions. The chips are typically labeled 'Plantain Chips' if they are made of green plantains that taste starchy like potato chips. In Honduras they are called tajadas. If the chips are made from sweeter fruit, they are called 'Banana Chips.' They can also be sliced vertically to create a variation known as Plantain Strips. Plantain chips are also a popular treat in Jamaica and in Nigeria (where it is called ipekere by the Yoruba). The Plaintains are used quite frequently in countries such as Guatemala, Haiti, Mexico, Belize, Cuba, Honduras, Ecuador, Guyana, and Peru.

Source: Wikipedia.