Preheat the oven to 400 degrees.

In a small saucepan over medium heat, melt the coconut oil and minced garlic clove until the garlic is just fragrant, about 1 minute. Set aside.

To chop the plantains, first lay the chopsticks along each side of the plantain you'll be cutting. These act as a bottom railguard, making sure you don't chop all the way through the plantain while creating the multiple slices that make it a Hasselback! Slice each plantain every 1/8th inch, from one side to the other. Repeat with the remaining plantains.

Place all plantains on the baking sheet, then brush with copious amounts of the garlic coconut oil, making sure to get in between the slices in each plantain. If the plantains are straight from the fridge (if you've stored them in there!), the coconut oil will solidify while brushing and it will be difficult to saturated each slice with oil. Opt for room temperature plantains.

Sprinkle the plantains with the garlic powder, sea salt and black pepper.

Roast for 25-35 minutes. If you have leftover garlic coconut oil, drizzle the remaining oil over the plantains halfway through cooking.

While the plantains roast in the oven, make the Lemon Aioli Dressing (see below).

Once the plantains are out of the oven, allow to cool briefly before serving over a bed of greens, and garnish with the lemon aioli dressing, and cilantro if the mood strikes!

Combine all ingredients in a blender or using an immersion blender in a jar with high sides to reduce splatters (a wide-mouth mason jar works well).

Taste, and adjust the seasoning if needed.