Recipe Submitted by IN.FORM Coach Kim.
First, set your 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. The cuts you just made help you peel the plantain.
∙Slice the plantain on a diagonal as thinly as you can consistently manage.
∙Toss the plantain slices with 1-1.5 teaspoon melted coconut oil, lay out on the baking sheet, and sprinkle with the salt.
∙If you’re an inconsistent slicer like me, some of the chips will be finished after 20 minutes in the oven and the rest will be finished after about 25. 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. When all the chips are to your liking, remove from the oven and enjoy! ∙Although you can store them in a Ziploc bag for up to 5-7 days, they will start to lose their crisp after a day or so.
∙When you get them nice and crispy, they’re hard to put down!
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