In a small bowl, stir together the garam masala, smoked paprika, salt and pepper and set aside.
Using a mandoline or a sharp knife, slice the plantains into very thin slices, about 1/8-inch thickness.
Pour the oil into a large, heavy bottomed pot and heat it to 350 degrees F. The oil level should come one-third of the way up the sides of the pot. If there is too much oil, it will overflow when the chips are added. Alternatively, use a deep-fryer.
Fry the plantain slices in batches in the hot oil until crispy and golden, 2 to 3 minutes. Stir them a bit while they fry to prevent them from sticking together. Remove the plantains and drain on a paper towel-lined baking sheet. Sprinkle with the spice mixture and serve.
Alternatively, the plantain chips can be cooled and stored in an airtight container for up to 10 days.
Recipe courtesy of Bal Arneson