¼ tsp coarsely ground black pepper (buy on iherb or amazon)
Instructions
Preheat the oven to 180°C degrees (356 °F)
Line a baking tray with baking paper
Trim the ends of the plantain
Using a knife, score the skin lengthways a few times to make it easier to peel
Peel the plantain
Using a mandoline, slice the plantain thinly
Place the sliced plantain in a bowl with the coconut oil, salt and pepper, use your hands to separate the slices and ensure they are evenly coated
Layer the plantain on the baking tray, they will stick to each other if they overlap so make sure they have a little room (although my kids like getting a few stuck together so mine are a little tightly packed)
Place in the oven on the middle rack for 8 minutes, they should look like this: (if they are more brown, reduce the oven to 160°C degrees (320 °F) as each oven varies)
Set the timer again for 2 mins to allow further crisping and browning, remove any that have crisped up
To test if they are crisp, pick one out with tongs and check whether they are still soft in the middle
Keep checking every 1-2 minutes and removing the chips that are ready, it is worth spending the time doing this as you will end up with crunchy yummy chips that will stay crunchy for a few of days
Allow to cool and give them a good sprinkle of extra salt and pepper
Recipe by Intuitive Food Design at https://intuitivefooddesign.com/food_recipe/baked-plantain-chips-3-ways-paleo-aip/