Preheat oven to 350 degrees F.

Line a baking pan with parchment paper.

Peel the skin off the plantain. The easiest way I have found is to cut the ends off, score the plantain lengthwise, cutting into the skin, but not the plantain. Score several times around the plantain and then pull off the peel in strips. It can take a few tries to get the hang of this. So worth it to learn!

Cut the plantain into slices that are thin, but not translucent. If you cut on the diagonal, you can get larger chips!

Place slices in a bowl, add coconut oil and salt. Toss the mixture with your hands, coating all the plantain slices.

Place the slices on the baking sheet, spread out so they are ideally not touching.

Baking time varies, but I start checking at 15 minutes. Remove the plantain chips that are done (very crispy, brown) and bake the others checking back every 5-10 minutes until all are done.

They are best consumed the day you make them. In order to have the snap of a chip, they must be baked very crispy. You will want to bake them as crispy as possible so when stored they keep the crisp.