Peel and slice the plantains into circles about 1/4 inch thick.

Spread out on dehydrator trays or cookie sheets (if using the oven).

Set the dehydrator or oven to 140 F/ 60 C and dry out the plantain pieces for about 6 hours. If using an oven and the lowest setting is not 140 F/60 C, consult the user manual as most ovens can be adjusted lower if necessary.

When fully dry, remove the plantain chips and cool.

You can go ahead and eat the chips as is. Lightly salted and/or toasted in avocado oil, they are delicious! But, if you want to continue to make flour, proceed to the next step.

Place the cooled plantain circles in a food processor and pulse until a smooth flour.

Store plantain flour in airtight containers in the pantry or the refrigerator. It will stay good for several months in the refrigerator.