Home Made Plantain Chips and Guacmedium prep time 15 mins | cook time 25 mins | SERVINGS 6
2 green plantains
2 tablespoons coconut oil, melted
2 ripe avocados
¼ cup LaFe lime juice
Sea salt to taste
Preheat the oven to 375 degrees. Line two large pans
with parchment paper and set aside.
Cut off the ends of each plantain. Cut a thin
vertical slit down each plantain, being careful not to
cut too far into the flesh. Peel away the thick outer
layer and discard. Cut each plantain into very thin
slices, as uniformly as possible (or cut lengthwise
using a mandolin).
Toss the plantain slices in the melted coconut oil.
Place the slices in a single layer on the baking pans
and top with sea salt.
Bake the plantain slices for 15-20 minutes, switching
the pans about half way through. The chips are done
when the edges begin to brown. Keep an eye on
them toward the end and remove any of the thinner
slices first, as they will brown up quickly and can burn
before the other chips are finished cooking.
While the chips are baking, cut the avocados in half
and discard the pit. Squeeze or scoop the flesh into
a bowl. Mash with a fork. Squeeze the lime juice into
the bowl and add sea salt to taste. Mix well.
The chips are delicious right out of the oven, but
they’ll need to cool a few minutes before tiny fingers
can handle them. Let them cool on a paper towel
lined plate and then dig in!