Plantain Crackers

Plantain Crackers are perfectly crunchy, sturdy, taste amazing, and even keep for a few days without going soft (as many other cracker recipes tend to do). They are super easy to make and require only three ingredients! The secret is to use very green plantains.

Featured Nutrients

When taking into account resistant starch, green plantains are a top food source of fiber, which serves as food for our gut microbiome. Per 1-cup serving, they also deliver at least 10% or more of the daily value of 12 other nutrients including vitamins, minerals, and phytonutrients.

Olive oil is consistently linked with health benefits, including reducing cardiovascular disease risk (both heart disease and stroke), Alzheimer’s risk, and cancer risk, improving blood sugar regulation and insulin sensitivity, reducing likelihood of weight gain (and maybe even aid in weight loss), reducing joint pain and swelling in rheumatoid arthritis, and generally reduce markers of inflammation.

Green Plantain Nutrients

Extra-Virgin Olive Oil Nutrients

Plantain Crackers

Nutrivore Score: 154

Prep Time 10 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 6

Calories 250kcal

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Ingredients

• 2 large green plantains (about 2 cups pureed)
• 1/2 cup olive oil
• 1/2 teaspoon salt or to taste

Instructions

• Line a 13″ x 18″ half sheet rimmed baking sheet with parchment paper (a small difference in size won’t make a big difference in your crackers). Make sure your parchment goes right up to each edge of the pan. Preheat oven to 300F.
• Place all ingredients in a blender or food processor (the food processor makes a HUGE difference and is really the way to go) and blend until a completely smooth puree is formed, about 2-4 minutes (it doesn’t matter if you don’t have exactly 2 cups of plantain puree as long as you are fairly close, say within ¼ cup). This blends easier if your plantains are at room temperature.
• Pour batter (it should look very much like hummus) onto the prepared baking sheet. Use a rubber spatula to smooth it out and cover the entire sheet uniformly (this might take a couple of minutes, but it doesn’t need to be perfect). The batter should be about 1/8” thick.
• Bake for 10 minutes. Remove from the oven and score the cracker batter with a pastry wheel, pizza cutter, or pastry scraper. Make whatever size cracker you like from 1 1/2″ squares to extra large. The crackers will pull away from each other slightly while cooking and shrink up a bit, but not much. 
• Place back in the oven and bake for 50-80 minutes, until golden brown. The cooking time varies quite a a bit with both exactly how much volume of plantain you have in the recipe and how green the plantains are. Greener ones take longer to cook (and typically taste better too) as do batches made with slightly larger plantains. Keep an eye on them and don’t pull them out the oven until they are a nice medium shade of brown (you can always taste one to see if it’s crisp enough, until you get the hang of this recipe). Remove from oven and let cool slightly on the pan.  Move to a cooling rack (you will probably be moving fairly big pieces of several crackers stuck together). Once completely cool, you can break apart any crackers that are stuck together.
• Store in an airtight container at room temperature. 

Nutrition

Nutrition Facts

Plantain Crackers

Amount per Serving

Calories

250

% Daily Value*

Fat

 

18

g

28

%

Saturated Fat

 

3

g

19

%

Polyunsaturated Fat

 

2

g

Monounsaturated Fat

 

13

g

Sodium

 

195

mg

8

%

Potassium

 

257

mg

7

%

Carbohydrates

 

22

g

7

%

Fiber

 

1

g

4

%

Sugar

 

1

g

1

%

Protein

 

1

g

2

%

Vitamin C

 

12

mg

15

%

Calcium

 

1

mg

0

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.