Re-posted from Grassfed Salsa
2 medium sized plantains
1/4 cup avocado oil or olive oil
1 tsp sea salt
1/4 cup water (as needed)
Preheat oven to 400°. Place a sheet of unbleached parchment paper on a baking sheet.
Peel and chop plantains, and place in food processor along with oil and salt. Blend on high, stopping to scrape the sides down with a rubber spatula.
Depending on the exact size of plantains you use, you may need to add water in order to get the batter to be a creamy consistency. Add water as needed, 1 tablespoon at a time. The end consistency should be very thick, but completely smooth.
Use a spoon or spatula to spread the batter into individual tortillas on the parchment paper, aiming for 1/4" thickness. You may need more than one baking sheet depending on the size.
Bake for 15 minutes, remove from oven and flip, then bake another 5-10 minutes.
Store in a sealed container in the fridge for 2-3 days, or freeze between sheets of parchment paper for several weeks. The plantain tortillas will be most pliable fresh out of the oven.
Use as a sandwich wrap, top with your favorite taco filling, or add some cinnamon and honey for a sweet treat.