Cut off both ends of the plantain with a sharp knife.
Slice the knife down the full length of the plantain peel along each ridge. You can peel each strip off by first gliding your fingers along and under the peel strip, and slowly wedging your fingers against the plantain. (It’s kind of hard to describe, but watch the video and test it out. You’ll get the hang of it.)
Using a mandolin AND A FINGER GUARD, slice the plantain in thin strips so that the pieces are long (instead of small circles.) Try a few test slices to make sure they are a good thickness.
Deposit the slices in a mixing bowl and add 1 tbsp of bacon fat. Gently toss and coat each slice evenly with oil.
Layer 2 baking sheets with parchment paper.
Lay out each plantain slice in a single layer, and then sprinkle with salt, pepper, and garlic powder (to taste).
Finish with a squeeze of lime evenly.
Bake for about 20 minutes, flipping over half way through. The last 5 minutes you’re going to want to keep an eye on them because the ends might brown.
Serve with guacamole or store them in an airtight container.