Preheat the oven to 180C and line a baking tray with a silpat mat or baking paper.
Peel the plantains. To do this, slice off the ends and score the sides. This will allow you to pull back the thick skin.
Cut the plantain into thin slices - I use a mandolin slicer for this.
Melt the coconut oil and toss the plantains in the melted coconut oil, making sure they are fully coated.
Spread the plantain slices in an even layer on your baking tray
Bake for 20-25 minutes, until the edges have started to brown and the bottoms crisp. Give them a peak every 10 minutes and remove any plantains that are ready. I find that the ones around the edges cook faster.
Once cooked allow them to cool.
Melt the dark chocolate and drizzle over the plantain chips. Sprinkle with some fleur de sel. Melt the dark chocolate and drizzle over the plantain chips. Sprinkle with some fleur de sel.
Let them cool completely and then enjoy.