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Looking for something to satisfy the crunchy craving while on the Autoimmune Protocol? I have been obsessed with these plantain crackers from The Paleo Mom ever since I discovered the recipe last year. Many variations have been born out of her original recipe, and today I’d like to share my favorite combination thus far—garlic and rosemary!
Plantain crackers make a wonderful vehicle for any AIP dip—here I have it with my Bacon Beef Liver Pate, but they taste equally as awesome with guacamole, Roasted Beet Dip, or Mango Salsa. The sky is the limit as far as the amount of variations and combinations you can come up with.
(based on The Paleo Mom’s Plantain Cracker Recipe)
- 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 degrees 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.