These are so absolutely yummy! I made them with both green and yellow plantains. The green ones are on the left side of the pictures and are a little more awkward shaped because they are hard to peel. These are quite crunchy and potato chip like, yet the thicker ones are chewy, too. These are my favorite! 🙂
The yellow plantains are more ripe and thus sweeter. They are easy to peel and so I cut them on the diagonal. They browned much faster, and are chewy and crunchy all at the same time. So yum! 🙂
2 Plantains (Green, Yellow or one of each)
1/4 cup of coconut oil
1. Preheat your oven to 400 degrees. Melt the coconut oil in a little saucepan.
2. Cut the yellow plantain: cut the ends of, then cut it in half. Score the skin and peel it off. Cut on a diagonal, and dip into the melted coconut oil. Place on a cookie sheet.
3. Cut the green plantain: cut the ends off, cut it into 3 sections, then cut the sections in half down the middle. Peeling is a challenge, but not too hard in small segments. 🙂 Cut the pieces however you wish so they are somewhat “chip” size. Dip these in the melted coconut oil, and place on the cookie sheet.
4. Drizzle the remainder of the coconut oil on the plantain pieces, and sprinkle with salt.
5. Bake at 400 degrees for 18 minutes, at which time the sweet ones will need to be flipped. I didn’t flip the green plantain chips, but they were all done at the same time – about 11 or 12 minutes later. (29-30 minutes total.)