1 plantain unripe (green)* at room temperature
1 tbsp coconut oil
1 pinch salt
Pre-heat oven to 180 deg C.
Peel plantain and slice into 3mm slices (a mandolin works best for this).
Place sliced plantains into a large bowl.
Melt coconut oil and pour into bowl and mix through until all slices are lightly coated.
Place coated plantains in a single layer on a baking tray lined with silicone or baking paper.
Bake in pre-heated oven until golden and crispy, approximately 20-25 minutes.
When cooked put into bowl and toss with salt (best done while still hot as any oil will help it stick).
When cooled store in an airtight jar.
*Plantains look like large bananas and are available in Asian supermarkets. They are a source of resistant starch to add to your diet. These chips are a perfect grain-free, gluten-free cracker to enjoy with dips or just eat them as they are.