Step 1

Preheat the oven to 375 degrees Fahrenheit and line 2-3 baking sheets with parchment paper.

Step 2

Thinly slice plantains, about 1/8 inch thick. I suggest using a mandolin slicer if you have one. I set mine on the second to the smallest setting to make plantain chips. If not, try to slice as thin and uniform as possible. Add to a bowl and toss with avocado oil, evenly coating.

Step 3

Grease parchment paper with a little avocado oil to ensure the chips don't stick. Place plantain slices on parchment paper in a single layer, spacing them about 1/2 inch apart. Bake for 15-20 minutes until golden brown and crispy. I found 18 minutes was the sweet spot.

Step 4

Remove from oven and let cool completely on baking sheets. If you have excess oil on the sheets, try to wipe it off. Sprinkle with sea salt. Enjoy!