In a small bowl, mash avocados with jalapeno, juices and 1/2 teaspoon salt; set aside.
Peel plantains. With a mandoline or vegetable peeler, cut plantains lengthwise into thin slices. In an electric skillet or deep fryer, heat oil to 375°. Add plantains, a few at a time, and cook for 30-60 seconds or until golden brown, turning often. Drain on paper towels.
Combine the cumin, cayenne and remaining salt; sprinkle over chips. Serve with guacamole. Yield: 9 cups chips (2 cups guacamole).