Paleo Plantain Chips

A perfect grain-free substitute for tortilla chips! Serve with tortilla soup, taco meat, guacamole, salsa, etc.

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Preheat oven to 400.
Slice plantains very thin. For skinny plantains, slice them at an angle to create longer slices. A mandolin slicer creates slices with uniform thickness, but a sharp knife will work, too.
Place sliced plantains in a large bowl.
Pour melted coconut oil over sliced plantains. Stir well to coat every slice.
Season to taste with unrefined sea salt. Don’t be stingy with the salt! Stir well.
Cover rimmed stainless steel baking sheets with parchment paper.
Arrange sliced plantains in a single layer. This is a great job for a young kitchen helper.
Bake for 20-30 minutes, depending on the thickness of your plantain slices. Be careful not to let them burn! You want crispy, but not burnt, chips. This is a thin line! I often remove the chips in batches. As some chips start to brown and turn crispy, I remove them with tongs and return the baking sheet to the oven for another few minutes. Continue this process until all the chips have baked properly. Using a mandolin slicer produces more uniformly sliced plantains and reduces the need to remove the chips in batches.