Preheat the oven to 180c/356f/gas mark 4 and line a baking tray with parchment paper
Cut the ends from both of the plantains
Slice the skin lengthways (don't slice into the flesh just the skin).
Remove the skin with your hands. The skin on green plantain is quite thick so you will literally need to be firm and rip it off in pieces
Slice each plantain about ½ inch in thickness
Place the plantain slices in a medium sized bowl
Drizzle 2tbsp of olive oil over the plantain
Toss the bowl and use your hands to coat the plantain pieces evenly (make sure each slice is liberally coated, very important)
Place each sliced plantain (spaced out) on the parchment paper
Bake plantain for 15-20 minutes or until lightly golden and soft.
Remove the tray of plantain from the oven
Use a small bowl to flatten the plantain (like a pancake)
Brush both sides of the plantain with olive oil and back onto the tray with parchment paper (spaced out)
Bake for a further 15- 20 minutes
Sprinkle with pink salt to taste