Preheat the oven to 180 degrees C (350 degrees F). Line a baking tray with baking paper.
Trim the ends of the Plantain (1).
Using a knife, score the skin lengthways a few times to make it easier to peel.
Peel the plantain.
Using a mandoline, slice the plantain thinly.
Place the sliced plantain in a bowl with the Coconut Oil (3 tablespoon), Salt (1/2 teaspoon) and Freshly Ground Black Pepper (1/4 teaspoon). Use your hands to separate the slices and ensure they are evenly coated.
Layer the plantain on the baking tray, they will stick to each other if they overlap so make sure they have a little room.
Place in the oven on the middle rack for 8 minutes. If they are more brown, reduce the oven to 160 degrees C (320 degrees F) as each oven varies.
Set the timer again for 2 minutes to allow further crisping and browning, remove any that have crisped up. To test if they are crisp, pick one out with tongs and check whether they are still soft in the middle. Keep checking every 1-2 minutes and removing the chips that are ready, it is worth spending the time doing this as you will end up with crunchy chips that will stay crunchy for a few of days.
Allow to cool and give them a good sprinkle of extra Salt and Pepper (to taste). Serve and enjoy!