Coconut oil - enough to just lightly coat the bottom of a large frying pan
2 plantains, peeled and sliced into 1/4-1/2 inch rounds (the thinner the better and closer to a crispy potato chip)
Celtic sea salt or himalayan salt, to taste
Optional - dash of allspice
Heat pan over medium low and add oil.
Place plantains flat in one even layer in the pan, and cook until golden brown before flipping to other side.
Flip and cook another 3 minutes until golden brown.
Transfer to a plate and serve warm.