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» Plantain Crackers(Paleo)
Ingredients:- Line a rimmed baking sheet with parchment paper (I use a 13”x18” “half sheet”-sized jelly roll pan but 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 and blend until a completely smooth puree is formed, about 2 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).
- 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 (which is what I used). You can make whatever size cracker you like. The crackers will pull away from each other slightly while cooking and shrink up a bit, but not much. I like fairly small crackers, about 1½” squares, but these will work even for quite big crackers.
- Place back in the oven and bake for 50-55 minutes, until golden brown. 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. Enjoy!
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