Plantains Take 3: Best & Easy Plantain Chips (AIP, Paleo)

I'm doing my best to up my nutrient density.  Fish + Liver + Fermented Foods is my current motto. 
I typically make the liver pate recipe from Mickey Trescott's the Autoimmune Paleo Cookbook.  I divide it up and freeze it in mason jars, then defrost when I feel like I need liver, which should be weekly but truthfully happens less frequently than this.  I believe that you can develop a taste for liver, so I am working hard at this. 

I eat liver pate on celery, carrots, and apples (green), but my most favorite way thus far has been spread atop a plantain chip with salt, of course.

Check out my prior post on the versatility of plantains and some more discussion about them.

To make Plantain Chips, it's easy:
1. Turn oven to 375 degrees F
2. Use 1-2 green plantain(s), cut off the ends, cut three slits through the skin lengthwise with a sharp knife, peel off the skin.
3. Slice thinly.
4. Place on baking sheet (lined with parchment paper if you'd like).
5. Toss with coconut oil and himalayan sea salt.
6. Bake 15-20 minutes depending on how crispy you'd like them to be.  I wait till they start turning a nice, golden brown color. 
7. Serve with liver pate on top with salt
Also wonderful dipped in guacomole.
8. Store in an air tight container, but eat as soon as possible for best texture/crispiness.