Garlic Rosemary Plantain Crackers
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
  • 2 large, green plantains
  • ½ cup coconut oil, melted
  • 2 tbsp fresh rosemary, chopped
  • 1 tsp granulated garlic
  • ½ tsp 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 [url:4]food processor[/url ]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!)
Recipe by Autoimmune Wellness at