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Herbed Plantain Crackers

I’m in my third week of the Auto-immune Protocol diet (AIP) based on the Paleo way of eating. Probably the easiest “diet” I’ve ever been on. Besides having more energy and feeling happy that I’m putting nothing processed or inflammation-causing in my body, I’ve also not been hungry once. The only longing I’ve had has been for something “crisp,” so I was very, very happy when I found and tried The Paleo Mom’s recipe for Plantain Crackers.

The first time, I made them exactly as written. But I’ve fiddled with them a little to get the flavor and crispness I like. Here’s my version:


Herbed Plantain Crackers (AIP, Paleo)

Herbed Plantain Crackers (AIP, Paleo)


  • 3 green plantains (the greener, the better)
  • 3/4 cup coconut oil, melted
  • 1 tsp salt
  • 4 cloves garlic, minced or mashed *
  • handful fresh basil OR frozen basil cubes OR tsp dried basil*
  • 1 tsp Italian seasoning


  1. Preheat oven to 300 degrees and line two 15 x 18 rimmed baking sheets with parchment paper.
  2. Peel each plantain and cut in 6-8 pieces (to aid in blending).
  3. Put the plantain pieces in a Vitamix, blender or food processor.
  4. Add coconut oil and seasonings.
  5. Blend until the mixture is smooth and about the same texture as hummus.
  6. Divide between two baking sheets an smooth with a spatula all the way to the edges. The goal is to spread it to an even thickness.
  7. Bake 10 minutes, remove from oven and score with a knife or pizza cutter. (I cut each sheet into 48 crackers).
  8. Return to oven and bake another 30-40 minutes, checking carefully toward the end and rotating the pans if necessary. (I let mine cook past the golden stage to an almost dark color because I like them very crispy.)


Plantains get sweeter the longer they ripen, but if you use them while still green they have very mild taste. I was afraid of them before I tried this recipe, because they looked so much like bananas that I couldn't believe I wouldn't taste that in the final product. But you don't taste them a bit. They're just wonderful carriers for the seasonings you choose.

For the garlic and the basil, I like to use Dorot brand, which you can find in the frozen section at Trader Joe's. They're packaged in tiny little squares, which make them convenient for baking and cooking. But you can always use fresh or roasted garlic, and fresh or dried basil.



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