Plaintain chips


This was inspired from Well Fed 2 by Melissa Joulwan.

2 ripe (yellow and brown) plantains
1 T coconut oil or ghee
Himalayan salt crystals
pinch of ground cumin


1.  Cut the plantain ends off and make lengthwise slit along the ridge of skin.  Pry off the skin.  Slice plaintains into coins.

2.  Heat large skillet over medium high heat, add coconut oil and allow to melt.  Add plaintain coins in single layer and allow to brown on bottom, about 2-3 minutes.  Flip and cook other side.  Sprinkle with salt and cumin, and transfer to serving dish.