For Plantain Chips: Preheat oven to 350 degrees. In a large bowl, combine the sliced plantains, oil and salt and gently toss to coat. Transfer the sliced plantains to two large baking sheets, lined with parchment paper, arranging them in a single layer. Bake until crispy and golden, about 25-30 minutes, rotating the pans halfway through. Remove from oven, season with some more salt and let them cool to room temperature before serving.
For Salsa: Combine the tomatoes, jalapeño, onion and garlic in a bowl. Add the lime juice, salt and cilantro and toss to evenly coat. Gently stir in the avocados and Wonderful Pistachios. Serve immediately with the baked plantain chips.