Directions

• STEP ONE
  Preheat the oven to 375 degrees. Line two large pans
  with parchment paper and set aside.

• STEP TWO
  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).

• STEP THREE
  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.

• STEP FOUR
  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.

• STEP FIVE
  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.

• STEP SIX
  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!