I buy them, experiment with them, have failed experiments with them, perfect my dishes, and then
If you like salty, crunchy, chip-like snacks, you’ll love these. They are really easy to make, pack well for on-the-go, and serve as great scoopers for salsa or guacamole.
Ingridients:1 green plantain
1 teaspoon extra virgin coconut oil, melted
1/2 tsp of sea salt
Directions:
Set oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
Cut the ends off and then score the length of the plantain with about three evenly spaced cuts. Don’t cut too far into the flesh, you just want to cut through the skin.
Peel the plantain then slice it on a diagonal as thinly as you can consistently manage.
Toss the plantain slices with the melted coconut oil, lay out on the baking sheet, and sprinkle with the salt.
Bake for 20-25 minutes.
{Leave in longer or shorter depending on how your oven heats and feel free to remove the more well-done chips as they start to brown.}
Set oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
Cut the ends off and then score the length of the plantain with about three evenly spaced cuts. Don’t cut too far into the flesh, you just want to cut through the skin.
Peel the plantain then slice it on a diagonal as thinly as you can consistently manage.
Toss the plantain slices with the melted coconut oil, lay out on the baking sheet, and sprinkle with the salt.
Bake for 20-25 minutes.
{Leave in longer or shorter depending on how your oven heats and feel free to remove the more well-done chips as they start to brown.}
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