My teenage daughter brings these to school and always gets puzzled, weird looks when she tells them what these crackers are. The other teens may originally show shock at such a weird snack at their lunch table crammed with Doritos, Frito-Lay chips, and giant cookies, but eventually their fingers find their way into her stock of plantain crackers and they are quite intrigued. New taste. Salty. Crispy. Mmmmm, pretty Good!
These little dandies are our mainstay go-to chip or cracker. They are made simply from 3-4 ingredients. I used to make them with just 3 ingredients, but after discovering that I had previously recommended them to friends using water instead of oil, I now use both oil and water and love the lighter texture even better!
- 3 GREEN plaintains (about 3 c. pureed)
- ¼ c. coconut oil
- ¼ c. water
- pinch of salt, to taste
- Either line 3 cookie sheets with parchment paper OR use silicone mats (greatest thing since sliced bread!) on 3 cookie sheets. Preheat oven to 300 degrees F.
- Place chopped plantains, oil, water, salt in a really good blender or food processor and blend until a completely smooth puree is formed (like a hummus texture). This blends easier if your plantains are at room temperature and your coconut oil is melted.
- Pour batter 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 ⅛” thick. Then I sprinkle sparsely with kosher salt, but you can leave this off if you don't like too much salt.
- Bake for 10 minutes. Remove from the oven and cut the cracker batter with a pastry wheel, pizza cutter, or pastry scraper. You can make whatever size cracker you like. The crackers will pull away from each other slightly while cooking and shrink up a bit.
- Place them back in oven for 35-45 more minutes, until golden and crispy (although my littlest one likes them when they come out soft). The cooking time varies with the volume of plantain you have in the recipe. When they come out, let cool and break apart if need be.
- Store in airtight container.
- It is important the plantains are GREEN (more green the better). We tried to do this with yellow/black ones to get a very sweet cracker, however they did not become crisp without almost burning them.
- To keep the plantains as green as possible before you use them, store them in the refrigerator. I also will peel, chop, and store them in freezer for future use.
To keep the plantains as green as possible before you use them, store them in the refrigerator. I also will peel, chop, and store them in freezer for future use.