Cut off the ends of the green plantains.
Using a small knife like a paring knife, go along the natural ridges of the plantain with the knife and lightly cut into the ridges just through the skin.
At one end of the plantain, put the blade of the knife underneath the skin and the skin should pop off know in pieces where you sliced along the skin.
Using a mandolin, thinly slice the plantains.
In a deep skillet or wok, heat enough oil for deep frying.
Drop the plantain slices one at a time in the hot oil so they don't stick to each other.
Fry until golden brown on both sides, tossing frequently with a spider or a slotted spoon.
Remove to a paper towel and drain off excess oil.
Sprinkle salt, chile powder and za'atar. Toss well to evenly distribute the spices.
Serve as a snack.