Garlic Rosemary Plantain Crackers

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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)

5.0 from 2 reviews
Garlic Rosemary Plantain Crackers
Prep time
Cook time
Total time
Serves: 2 cups
  • 2 large, green plantains
  • ½ cup coconut oil, melted
  • 2 tablespoons fresh rosemary, chopped
  • 1 teaspoon granulated garlic
  • ½ teaspoon sea salt
  1. Preheat the oven to 300 degrees F.
  2. 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.
  3. 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.
  4. 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.
Crackers keep sealed in an airtight container for a week or so (if you don't eat them sooner than that!)


  1. mrssmall says

    thank you for posting a recipe for crackers!!! i’m on week 3 of the “whole 30″ and i’m dying for a crunchy treat. i will make these tomorrow!

  2. Peabeec says

    Thank you, Mickey! I just made Palomom’s crackers for the first time a few days ago and they were terrific – crunchy and a nice flavor, too. I was wondering about adding some herbs to change them up and then I saw you’d already done it! I’ll definitely give this a try soon. :-)

  3. michelle says

    Sounds yummy. You guys must check out for a jamaican beef patty recipe made with a plantain crust.

      • Suzanne says

        Hallo Mickey wat was ik blij met jouw recept eindelijke eens een creaker waarvan ik dacht ha! Dat ziet er lekker uit! Alleen nu snap ik niks van de bak tijd!? Is dit na de 10 op 300 Gr wat best hoog is!? Snijden terug plaatsen en dan nog een uur!? Op die temp. van 300!. Ik hoop niet dat ik erg dom overkom ben niet eens blond! :-)) maar ze zijn bij mij nu verbrand! Bleh had er zo zin in. Ik kijk uit naar je reactie! Vrolijke groet Suzanne

  4. AmCurious says

    Where can I get green plantains? I have looked and looked. The Whole Foods Stores near me do carry plantains occasionally, but they are ripe and yellow with brown streaks. They said that they NEVER have them green. I have not seen plantains carried in any of my other grocers. Any suggestions?

    • says

      Am, I would check your local asian market (if you have them) or even Wal Mart! You can also request to get them green at WF. Hope you can find them soon!


    • Tryin says

      The only place I can get them in my town is walmart…and even that is touch and go as to whether they have any

  5. freepam says

    I just made these and I love them! I was so longing for a crunchy snack. Now I will be brave enough to try the liver/bacon pate to have with my second batch.
    The only thing is I could easily eat all of them right now and they are a starch.
    Thanks so much,

  6. Micki says

    I made these and they were great (bot hard maybe) but went soft even in a tightly sealed glass jar by the next day. Not nice soft! What did I do wrong?!

    • says

      Micki, that sounds strange… did you seal them up while they were still warm? My only thought is that you trapped some moisture in there and they went soggy. I would be sure to let them cool completely before sealing them up. I haven’t had this issue before!


  7. freepam says

    Mickey, I can’t use garlic right now so I was wondering if you have ever tested horseradish in these. I thought that might be a good flavor.

  8. SFTreat says

    These were so easy to make. I was skeptical about them turning out crunchy, but they did. I generally am not a fan of plantains, but they work here. I made them for lunch tomorrow to rest my sardines on.

  9. Suzanne says

    Should the texture be chewy or crunchy? The crunchy ones on the sides seemed burnt in color but the texture seemed right? Thanks for the help

    • says

      Suzanne, they should be crunchy! If the outer ones are browning sooner, you can snap them off carefully without burning yourself and then stick the ones in the middle back in the oven for 10 or so minutes.


  10. Suzanne says

    Sorry just read your comments I thought I posting on paleo mom. Sounds like they should be crunchy.

  11. Beverly says

    These crackers are absolutely wonderful! I have made them several times and they are a hit. Kudos for this great creative recipie!

  12. Krystine says

    I live in Alaska and have never seen plantains in any of our stores… So, my question is, can we substitute green bananas for the plantain???

      • Krystine says

        Oh well it was worth a shot…the closest Costco or Walmart is about 5 hours away…but I’ll look next time I am in Anchorage…thank you for answering!!! :)

  13. Hbelle says

    I tried paleo mom’s crackers 2 weeks ago. I was wondering about adding herbs and making with bacon grease.

  14. Ressy says

    I was wondering if I could use the yellow/black ones and adding in cinnamon and nutmeg and maybe a bit of beet sugar make these more like a graham cracker? Anyone have an idea if this would work? Hate to waste ingredients if it’s already been tried.


  15. Katrina says

    I’ve made these a couple of times and I love the texture but I find the taste of the plantain a bit strange. Is there anything to add in terms of spicing and flavor to bring down the bitterness/mild banana notes from the green plantain?

    • says

      You could try using raw garlic and blending it with the plantain–that is always my go-to when I am trying to mask flavors on AIP. Good luck!


  16. Debbie says


    I’ve never heard of Plantain’s they don’t grow in my part of the world,
    is there anything else I could use instead?

    • says

      I haven’t tried this recipe with anything other than plantains. You could experiment using things like tapioca starch or arrowroot starch, but I’m not sure of the proportions since I have never tried it. Good luck!



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