- 1 lb green plantains peeled, cubed large green plantains. I’ve found they can be at various stages of ripeness, anywhere from bright green to yellow-ish; ripe plantain tortillas are delicious eaten as crepes with warm fruit for breakfast or dessert; plantains are most easily peeled with a paring knife.
- ⅓ cup avocado oil or extra-virgin olive oil; avocado oil is more neutral tasting and takes high heat better
- 1 tsp sea salt
- Preheat oven to 400° F. Arrange racks in the middle of the oven. Line two baking sheets with parchment paper.
- Add ingredients to the bowl of a blender (a Vitamix is wonderful for making these). Add ⅓ cup of water to the blender, cover, and puree on lowest setting for a minute or two. Gradually turn speed up, using a tamper if needed to keep the puree moving around, adding a bit more water if absolutely needed, to form a thick, very (very) smooth puree, similar to smooth hummus.
- With a spoon or off-set spatula, smooth batter into 12 equal tortillas onto the two baking sheets, approximately ¼-inch thick and 6 inches across. Bake for 10 minutes, switch racks, and bake for another 10-15 minutes, until just browning in spots.
- Cool for 5 minutes before serving. Or, cool to room temperature and store in airtight container for up to 3 days. These freeze really well: separate tortillas with pieces of parchment paper so they don’t freeze stuck together. Can be gently reheated in a skillet or toaster oven before serving.
The color of the tortillas varies by ripeness of the plantains. I have been unable to predict, by looking at a plantain, what color the finished tortilla will be, so be prepared for them to perhaps be brown, or perhaps yellow, or perhaps somewhere in between. Also, if the batter isn’t completely buttery smooth, they will likely not puff. Makes: 12 tortillas