- 3 ripe plantains (they are ripe when they look really beat up and are black.)
- 1/4 cup coconut oil
- sea salt to taste
- Leave the peel on the plantain. Then, cut off the ends and slice lengthwise as thin as possible. Leaving the peel on will help to prevent smashing the plantain.
- Then, carefully remove the peel and place the sliced plantains into a skillet of hot coconut oil.
- Fry for about 2 minutes on each side. Use tongs to flip, and be careful to not burn.
- Sprinkle with sea salt.
Recipe by Season Johnson at https://www.seasonjohnson.com/plantain-chips/