The secret to chef Roy Choi's tasty fried plantains is the chile vinegar he sprinkles on top. A mix of garlic, rice vinegar and two chiles, it's great with everything you would add hot sauce to. Slideshow: Best Chips and Dip Recipes
In a blender, puree the vinegar, garlic, jalapeño and Thai chiles until smooth. Transfer the chile vinegar to a bowl and season with salt.
In a saucepan, heat 2 inches of oil to 350°. Working in batches, fry the plantains just until pale golden, 6 minutes. Using a slotted spoon, transfer the plantains to a paper towel-lined baking sheet. Using a meat pounder or ceramic mug, flatten the plantain slices until they're 1/4 inch thick.
Reheat the oil to 375°. Working in batches, fry the plantains until crisp, 5 minutes. Drain on paper towels and season with salt. Serve with the chile vinegar.
The chile vinegar can be refrigerated for up to 1 week.