Two foodie questions:
1) What's everybody's take on plantain chips? They seem like they have a pretty good profile, with 50/50 distribution of fats and carbs.
2) For lunch, I'll make BLT "wraps" out of cabbage leaves. However, I'm getting a bit pressed for time in the morning to prepare lunch, and I suck at doing it at night. If I cook up a bunch of bacon, how long will it keep in an airtight container in the fridge?