How to make plantain tortilla chips

For the three green plantains, cut off each end and slice down one ridge.

Peel the green plantain around, not down like a dessert banana.

Slice, allowing to dry an hour or so if needed.

Be sure to compost the peel.

For three plantains, use 2 teaspoons coconut oil in a food processor. Add 1/2 teaspoon at the end of mixing.

We are making a large (12) batch. As Paleo people, this is a great treat for us.

Using a food processor works best for me.

When blended, add the 1/2 teaspoon natural salt. I like the pink Himalayan salt.

We use a small cookie scoop to make uniform sizes.

This is an electric tortilla maker. You can use a rolling pin with dough between two pieces of parchment paper. Roll very thin and bake 400° oven 25 to 30 min. Needs to be brown to be crisp.

The assembly line is set up to pump them out.

We eat them as fast as we make them at first.

Sprinkle more Himalayan salt on the hot tortilla chip.

Break the chip to the desired size and enjoy plain, with salsa, guacamole or other dip. Maybe melt cheese on top.

Four batches, what is left after what we ate. Yum. Store tightly covered.

That is the treat I'm talking about.