– 3 large unripe (solid green) plantains (about 2 ¼ pounds) – 4 tablespoons avocado oil or other quality cooking oil, divided – Flaky sea salt or kosher salt*, to taste – Recommended dipping sauce: Aji Verde or Creamy Chipotle Sauce
Start with a 425-degree oven. Parchment a large, rimmed baking sheet to avoid sticking. Plantains: Slice both ends. Follow the plantain's curve as you cut its skin from top to bottom with a paring knife.
To cut through the skin, slice less than ¼ inch deep, feeling it as you go. Repeat twice more on the plantain for three evenly spaced slits.
Pry each section off with your fingers or a spoon angled downward. Repeat with the remaining plantains and discard the skins. Cut the plantains into 1-inch rounds and set aside.
Sliced plantains should be tossed with 2 tablespoons of oil on the baking sheet. Evenly distribute them in the pan, flat sides down. Bake 15 minutes, then transfer to a heat-safe surface.
To achieve ¼-inch thickness, gently press one round with the bottom of a glass liquid measuring cup or sturdy glass jar. Every round, repeat.
To achieve ¼-inch thickness, gently press one round with the bottom of a glass liquid measuring cup or sturdy glass jar. Every round, repeat.
The pan should be put back in the oven and baked for 14 to 17 minutes, until it is golden and sizzling. Season with more salt, if you like. If you want, you can serve it warm with dipping sauce.