Peel the hard, green skins from the plantains.
Slice the flesh crosswise, slightly on a diagonal, as thinly as you can.
Place the plantain slices in a bowl of ice water and soak for 30 minutes.
Drain completely and pat the slices thoroughly dry with paper towels—they must be free of any surface moisture.
In a small cup, dissolve the salt and turmeric in the hot water.
Pour this golden liquid into a clean spray bottle and set it to the finest mist.
Pour about 2 inches / 5 cm of oil into a heavy-bottomed pot or wok.
Heat over a moderate flame until it reaches 370°F / 190°C.
Carefully add a single layer of plantain slices to the hot oil. The oil will foam up.
Fry for about 2 minutes, until the vigorous bubbling starts to calm down.
Holding the spray bottle high above the pan, spritz a fine mist of the salt-turmeric water into the oil. It will froth up again, so be careful.
Continue frying for another 1-2 minutes, turning the wafers occasionally, until they are bright yellow, crisp, and the oil has quieted down.
Use a slotted spoon to remove the wafers and transfer them to a paper towel-lined plate to drain.
Bring the oil back to 370°F / 190°C before frying the next batch.
Repeat until all slices are cooked.
Serve immediately or let them cool completely before storing in an airtight container for up to 2 weeks.
