Preheat oven to 400F.

Bake green plantains WHOLE (no peeling or cutting) for 40-45 minutes.

Once plantains are black and skin is starting to split, take out of oven and cool to room temperature (about 20 minutes).

After they’re cooled, carefully peel plantains and cut into 1 1/2” sections.

Place in food processor and blend 30 seconds until you have a fine meal.

Add melted coconut oil (or palm shortening or lard), sea salt and water. Blend to a wet plaster.

Now add tapioca starch (adding 1/3 cup at a time). Each time blend and scrape bowl. The last addition of tapioca starch should create dough ball that pulls away from the side of the processor bowl.

Turn the dough into a bowl, cover with film and refrigerate for 15 minutes.

After dough is chilled, scoop into golf ball sized balls. Use the tortilla press to press each ball into a 6” tortilla (using oiled plastic film on each side).

Heat a pan to medium high or electric griddle to 400F. Oil with spray or use a pastry brush to spread other type of fat across the pan (remember, we’re not FRYING these, just lightly coating so they don’t stick).

Carefully peel the tortilla off onto your hand and flip onto oiled skillet.

Cook approximately 2 1/2 mins per side until set and showing toast points.

Eat immediately, or cool and refrigerate up to 7 days, or freeze up to 3 months.