Rosemary Garlic Plantain Crackers
Prep time
Cook time
Total time
Author: Borrowed from Mickey Trescott at Autoimmune Paleo blog
Recipe type: Snack
Ingredients
- 2 large, green plantains
- ½ cup coconut oil, melted
- 2 tablespoons fresh rosemary, chopped
- 1 teaspoon granulated garlic
- ½ teaspoon sea salt
Instructions
- Preheat the oven to 300°F.
- Cut a slit from one end to the other of the plantains and use that cut to peel them. Chop them into large chunks and place them in a high-powered blender or food processor with the coconut oil, rosemary, garlic, and sea salt.
- Blend or process until a slightly thick and chunky mixture forms. Pour out onto a baking sheet lined with parchment paper and smooth out until it is a ¼” thick with either a spatula or another piece of parchment paper and a rolling pin.
- Bake in the oven for 10 minutes. Remove and score into 1½” crackers with a knife. Place back into the oven and cook for another 50 minutes to 1-hour. They are finished cooking when the crackers are a nice medium brown and the ones in the middle are no longer soft. You may need to cook these up to 20 minutes more to let them get fully crispy.
- DEHYDRATOR INSTRUCTIONS: Prepare cracker dough as above. Spread dough out ⅛ to ¼ inch thick on a Paraflexx sheet or parchment paper on a dehydrator tray. Make the edges of the dough a bit thicker; they will dry faster, and this way they won't get too dry. Dehydrate at 125°F for 3-4 hours till dry.
Notes
Crackers keep sealed in an airtight container for a week or so.
Recipe by Backcountry Paleo at https://www.backcountrypaleo.com/rosemary-garlic-plantain-crackers/