For the Seasoning:In a small bowl, mix together the Tabil, kosher salt and brown sugar. Set aside for sprinkling on chips.For the Plantain Chips: Make a small cut into the end of the plantain for easier peeling. Using a mandoline or very sharp knife, slice the plantains at a bias (angle) to about 1/16 of an inch in thickness, creating thin long chips. The thinner the chips, the crispier and quicker they will fry.
Meanwhile, heat the oil in a medium sized saucepan at 350°F. Add a few plantain chips at a time and move them using a slotted spoon or kitchen spider. Gently moving the chips will help them cook evenly and prevent them from sticking together. Once the chips start to float and get golden brown, immediately remove them from the pan, tossing them in the Tabil seasoning mixture, then place them on paper towels to absorb any excess oil. The seasoning will cling to the chips better while the chips are hot. Serve immediately and store in an airtight container for up to 3 days.
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