Plantain crackers are a great staple for AIP and Paleo eating. I’ve made these savory, tasty crackers in the oven a bunch of times, and wanted to try them out using the dehydrator to see if they were any different. So I made a batch, split it in two, baked half in the oven and dried half in the dehydrator to see how they’d compare. The basic recipe is taken directly from Mickey Trescott’s Autoimmune Paleo blog. At the bottom of the oven instructions is the dehydrator method. Here’s how they came out:
The oven crackers (left) came out darker and more bendy, as you can see below. They would be great for spreading a nut paste or sauce on, or even scooping up a thick stew. They have a clear plantain flavor under the rosemary and garlic, but it’s not strong in my opinion. The dehydrator crackers (right) came out more crumbly. They might not support a thick spread such as a nut butter. They aren’t as plantain-y tasting, which might be preferable to some folks.
Overall, I think the oven-baked crackers are the better option, although, with the higher heat and shorter baking versus drying time, they seem moister – so for a longer trip, I might be more tempted to make the dehydrator version, since they are drier (and therefore assumedly less prone to spoilage).
Option B: experiment with baking in the oven at lower temps for longer, to see if they come out dryer without burning. On my to-do list!
Mickey’s recipe states that the oven-baked crackers keep for up to a week in an airtight container. I haven’t had a chance yet to test their “shelf life” out on a long trip yet.
Front-country tip: these crackers are really good under some coconut basil pesto!
- 2 large, green plantains
- ½ cup coconut oil, melted
- 2 tablespoons fresh rosemary, chopped
- 1 teaspoon granulated garlic
- ½ teaspoon sea salt
- 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.