30 large light yellow/green plantains, peeled and chopped into 1” chunks
1 cup coconut oil, melted
3 Tbsp Himalayan sea salt
1 Tbsp ground black pepper
Method: Preheat oven to 350-degrees.
Line a very large shallow roasting pan with parchment paper, allowing a small overhand on the sides.
Place chopped plantains into prepared pan and toss with melted coconut oil, salt and pepper.
Bake until soft and golden brown on the edges, stirring often - about 45 minutes..
Don’t worry about the plantain chunks breaking as you stir them. This just allows for more surfaces to get crispy!!