Cut plantains into rounds. (Thinner = more crunch!)

In a mixing bowl, toss plantain rounds in spices.

In a pan, heat coconut oil over high heat. Turn heat down to medium-high and add plantain slices.

Fry for about 5 minutes per side, until golden.

Transfer to a paper towel. (You could also bake these, but it doesn’t give the same crispness!)

Serve and enjoy!

Store in an airtight container on the counter for 4-5 days.