You can make these either savory or sweet depending on the ripeness of your plantains. The more yellow the plantains become the more sweet. I use these as a sandwich wrap or soft taco shell. The sweet tortillas work great with fruit for a dessert. The key to making these is the high speed blender.
3 tbsp coconut oil
1/2 tsp sea salt
1/4 cup water
1/4 tsp lemon juice
Preheat the oven to 375F.
Peel and cut the Plantains into chunks by slicing them down the side (they won’t peel like a banana). Place them in a high powered blender (I use a Vitamix) with the eggs, coconut oil, salt, water and lemon juice. Blend until it looks like a smooth batter.
Line a baking sheet with parchment paper.
Using a spoon, scoop a couple of tablespoons of the batter onto the parchment paper. Spread out the batter using the backside of the spoon into a thin circle, about 4 to 5 inches wide. I can usually get about 3 tortillas on the parchment paper.
Put the baking sheet in the middle of the oven and bake for about 15 minutes. Pull the tortillas out when the edges are a nice light brown.
Remove from the oven and repeat the process until you have used the batter. You can swap out the parchment paper in between, but I use the same piece.
You can freeze and reheat them by lightly heating them on a skillet when you are ready to enjoy them.