Pour oil to a depth of 2 ½ inches in a large Dutch oven; heat over medium until a deep-fry thermometer registers 350°F.

When oil is close to temperature, trim ends off of plantains. Cut skin lengthwise, being careful not to slice into plantain underneath. Peel plantains, discarding skins; halve plantains crosswise on an extreme diagonal. Cut plantains into 1/16-inch-thick rounds using a mandoline slicer.

Whisk together salt, sugar, chile-lime seasoning, paprika, and garlic powder in a small bowl until combined.

Add about one-fourth of plantains to hot oil, quickly dropping them 1 at a time to prevent clumping. Fry, stirring and flipping plantains often, until crisp and very lightly golden, 5 to 6 minutes. (It’s okay that temperature drops as low as 325°F after adding plantains; adjust heat as needed for temperature to climb towards 350°F while frying. Return temperature to 350°F before frying next batch.) Transfer to a large bowl using a spider strainer or slotted spoon; sprinkle with about 1 ½ teaspoons salt mixture, tossing to coat evenly. Transfer to a large plate lined using a paper towel, and repeat process with remaining plantains and salt mixture. Serve immediately. Store leftovers in an airtight container at room temperature for up to 4 days.