Garlic Rosemary Plantain Crackers

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Plantain Crackers

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.

Plantain Crackers

(based on The Paleo Mom’s Plantain Cracker Recipe)

4.7 from 13 reviews
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!)

About Mickey Trescott

Mickey Trescott is a co-founder here at Autoimmune Wellness and a co-teacher of AIP Certified Coach. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She has a Master's degree in Human Nutrition and Functional Nutrition, and is the author of three best-selling books--The Autoimmune Paleo Cookbook, The Autoimmune Wellness Handbook, and The Nutrient-Dense Kitchen. You can watch her AIP cooking demos by following her on Instagram.


  • 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!

  • Hope says

    I really hope I’m not allergic to plantains because I have to try this!

  • 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. 🙂

  • michelle says

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

  • Rhonda says

    I have an allergy to coconut!! What can I sub for coconut oil??

    • Mickey says

      lard, tallow, duck fat, red palm oil (look for a brand that is sustainably harvested) are all good choices!

      • 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

  • 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?

    • Mickey 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

    • Lisa says

      As the others have said, I can only find them year-round at WalMart.

  • 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,

  • 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?!

    • Mickey 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!


  • 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.

  • 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.

  • Erin says

    Fantastic! I’ll have to grab some more plantains… 😀

  • Gladys says

    I can’t use garlic 🙁 is there any other alternatives?

    • Mickey says

      Gladys, how about onion powder? You can also do without, if you want!


  • 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

    • Mickey 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.


  • Suzanne says

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

  • Beverly says

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

  • 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???

    • Mickey says

      Krystine, no, I don’t believe they will work. Have you checked Costco or Walmart?


      • 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!!! 🙂

  • Hbelle says

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

  • 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.


    • Mickey says

      Ressy, this recipe won’t work with ripe plantains–they come out mushy!


  • michelle v. says

    Garlic, sage and a couple tablespoons of maple syrup. Heavenly.

  • […] Garlic Rosemary Plantain Crackers from Autoimmune Paleo – Yum, yum, yum!!! […]

  • […] Garlic Rosemary Plantain Crackers from Autoimmune Paleo – Yum, yum, yum!!! […]

  • 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?

    • Mickey 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!


  • […] can’t wait to try making these plantain crackers.  We are definitely in need of some crunch in the […]

  • […] Simple plantain crackers from The Paleo Mom and a spin off her version by Autoimmune Paleo. All you need is a sturdy blender or food processor and this is a really delicious, different way […]

  • 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?

    • Mickey 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!


  • […] Garlic Rosemary Plantain Crackers […]

  • Ana says

    Hi! I want to try making these this week!
    Have u ever tried dehydrating instead of baking them?

  • Leslie says

    Made these yesterday, they are awesome! Really a lifesaver to keep me from cheating. Thank you!

  • Fran Prather says

    Hi Mickey. So excited to discover your website, since we cannot eat eggs nor nuts! Purchasing your book today. For this recipe, if someone is allergic to bananas, will they have the same reaction to plantains? I saw these on the Paleomom site, but didn’t use it for that reason. Thank you!

    • Mickey says

      There is no way of knowing unless they try, but it is highly likely since they are so similar. If the reaction is severe I’d probably skip it, if mild I might give it a cautious try. Good luck!


    • Bella says


      I substituted the plantains for a large sweet potato. And they came put really well! The crackers had a crisp bite with a caramel sweetness to them which worked brilliantly with the rosemary and salt.

      They did not even last 30 minutes 🙂

      Great recipe Mickey! Thank you!!

      • Mickey says

        Awesome, thank you for sharing your sub! 🙂


      • Annie says

        hi there, I can’t get plantains where I am, so can you tell me, did you cook the sweet potato first? if so, how long? cheers! Annie

      • Sheila says

        Did you cook the sweet potatoes first or did you use raw sweet potatoes???? PLEASE RESPOND!!!

        • Mickey Trescott says

          Hi Sheila,
          I am not the original poster, but they will not know of your comment here unless they have chosen to have email notifications. I haven’t personally made them with sweet potatoes, but I’d try cooked first!

      • Sheila says

        Did you cook the sweet potato first???

  • […] and Snacks: Garlic-Rosemary-Plantain Crackers Bacon-Beef Liver Pate with Rosemary and Thyme Deep-Fried Rutabaga Chips Bacon-Wrapped Butternut […]

  • […] Lately I’ve been trying to increase the variety of vegetables I eat on a regular basis, especially those that are wild plants and not cultivated. Dandelion greens fit this bill perfectly, and although I was initially put off by their bitterness, I’ve grown to enjoy using them in my cooking week to week. Making them into a pesto is a great way to concentrate the flavor and save to be added to dishes here and there–try adding to stir-frys, soups, or with plantain crackers. […]

  • […] 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 […]

  • Deanna says

    I wish there was a way to share a photo here, but mine turned out sooooo pretty and absolutely delicious. I’d made liverwurst a week ago and I’ve been struggling to ‘get down’ more than a tablespoon at once (I’m finding AIP*quite* brutal. Yikes!).
    With these amazing crackers, I ate about two tablespoons, no problem! No psychological nausea, no aftertaste following me for several hours.
    I can’t thank you enough for your work Mickey! AIP is a vertical learning curve and you AIP warrior women bloggers are all going to get me through it. 🙂

    • Mickey Trescott says

      Thanks for sharing your experience! I’m happy this recipe makes getting some nutrient density into your diet more easy! 🙂

  • […] 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. Many variations have been born out of her original recipe, and today I’d like to share my favorite combination thus far—garlic rosemary plantain crackers! […]

  • […] Garlic Rosemary Plantain Crackers  […]

  • Terri says

    These are amazing, but all stuck to paper. Why? I had to throw away the whole sheet, except for about a dozen crackers. I definately want to make again, but what a terrible waste. What can I do?

    • Mickey Trescott says

      Hi Terri, sounds like you did not use parchment paper, which has a coating that prevents sticking. I’d use that or a silpat to ensure that they don’t stick. I hope that you are able to find a solution that works for you!

  • […] Rosemary Garlic Plaintain Crackers, from Autoimmune Paleo […]

  • […] A couple of weeks ago I decided to cut out seeds and nuts. This was rather upsetting and inconvient for me because I had made these Paleo version of a mynewroots recipes for seed/nut cracks(life changing crackers) and they were basically what I ate all day inbetween meals. SO I needed a new cracker. Snack with starch or CRUNCH can be very challenging when eating paleo. I fortunately discovered the website: now I LOVE PLANTAINS. I cannot stop eating them. I want them as crackers, as chips as soft slightly sweet and sauteed. This recipe is a bit tricky without a blender (I use an immersion blender and it’s quite labor intensive) BUT delicious. From: […]

  • Louise G says

    OMG these are so totally addicting! I just made my first batch and can’t believe how awesome they are. Going to have to amke another batch real soon asmthese are disappearing way too fast. Thank you for this recipe and bless you.

  • Vian says

    These are missing 2 things: baking soda and cream of tartar/other acid. I just made them, used ghee instead of coconut oil in the first batch. They aren’t crisp and cracker-like…they are HARD and dense. Second batch I added molasses, sugar, and spices, plus the baking soda and cram of tartar…they taste like graham crackers, and they are crisp like a cracker too. 1/2 tsp. baking soda and 1 tsp. cream of tarter improves the texture tenfold.

    • Mickey Trescott says

      I find the texture to be perfectly cracker-like, but it can definitely change depending on the ripeness of your plantains. Thanks for adding your modifications, I’ll have to try your graham cracker variation sometime soon!

  • Meagan Faeth says

    My plantains have turned yellow… Can I still make these? How will they be different? Maybe I should make something else with them? Thoughts? Thanks!

    • Mickey Trescott says

      Hi Meagan,
      Yellow plantains will not work for this recipe, they will not get crispy. There are some recipes around for plantain tortillas that might work! Or just slice them up and saute in coconut oil. Yum!

  • Oonagh says

    I’ve tried these twice now and both times the crackers turned out soggy. Second time I left them in oven for an extra 45 mins! The edges were starting to burn so I turned down the heat but that strategy obviously didn’t work! Should I try less/more coconut oil? Tips gratefully accepted ????

    • Mickey Trescott says

      Hi Oonagh,
      Are you using plantains that are too ripe/soft? That would be my guess. You need to use really green plantains for this recipe!

  • This is a wonderful recipe! I have made them twice now, and I really like the simple ingredients and ease in putting it together. I found I had SIBO, and have been SIBO free for two years now after treatment by a naturopath, who found the cause of my digestive problems after three years of suffering and trying to find answers in mainstream medicine. I also had low thyroid and other small health concerns including Tinea Versicolor on my arms and legs. After eating Paleo and then adding Low FodMap into my diet after the SIBO diagnosis, I felt great for almost two years, then I suddenly developed really bad joint pain and couldn’t figure out what in the world was going on! I was eating so healthy, but a lot of nuts and nightshades! So, I removed nightshades and nuts and went AIP. Within two days, my pain was gone! I am going to try and add back in foods soon, probably after the holidays. I had been eating a lot of nuts (almond flour) and nightshades on the Low FodMap diet, which worked great to keep the SIBO at bay. Since successfully adding in safe starch, I have noticed my regularity is much better. My guess is I needed to feed the good gut bacteria! Your story is very inspiring, and I wanted to thank you for your cookbook which I received last week, and your blog!

    • Mickey Trescott says

      Thanks for sharing your story here, and congrats on your success!

  • […] 4. Garlic Rosemary Plantain Crackers by Autoimmune Paleo […]

  • […] eat this hummus, I recommend simply using raw vegetable slices, like carrot, celery, or cucumber, Garlic-Rosemary Plantain Crackers, or my personal favorite, Yucan Crunch crackers from Mission:Heirloom (yes, they ship all […]

  • […] Garlic Rosemary Plantain Crackers by Autoimmune Paleo […]

  • Alicia says

    I wonder if you have a cereal version. If not I’ll make an effort. I’m thinking something like cinnamon toast crunch.

    • Mickey Trescott says

      I haven’t experimented here, but if you come up with something please share!

  • Alicia says

    These are awesome!!!

  • Danielle says

    I made these using local plantains and they were very heavy on the oil (left oil residue on my fingers after picking them up to eat them). I will probably cut back further ( I had already received to 1/4 c since my plantains were not large). Texture & Taste were great though.

    • Mickey Trescott says

      Hi Danielle! Also, your plantains could have been too ripe, this causes them to be soggy when cooked. I would grab the greenest ones you can find!

  • […] Day Light Lunch: Smoky artichoke baba ghanoush from The Healing Kitchen and Plantain crackers from autoimmune-paleo (serve with black […]

  • Eve-Marie says

    Wow !!! These crackers are just delicious ! My kids went crazy ! Thanks for sharing this amazing recipe !

  • Mary Bungert says

    I recently subscribed to your site. After a 14 year medical battle, I finally have the CORRECT answer. I have Lyme Disease and 2 co-infections. I am 5 weeks into treatment and on the Autoimmune “Lifestyle”! I put crackers into your search engine and found the plantain crackers. I found some Almond Flour crackers I really like, but they are very expensive. Is there a reason why you do not have? Should I not be eating these?

    New to the diet. Thank you!


    • Angie Alt says

      Mary, almonds are removed during the elimination-phase of the Autoimmune Protocol. Our site focuses only on recipes compliant to the elimination-phase, because it is the most difficult phase to learn to cook within, that is why we don’t include almonds in our recipes.

    • Mickey Trescott says

      Hi Mary! You are right, almonds are not included in the elimination diet, but a lot of people find them tolerable after reintroduction. Glad you found us here!

  • Kristin Peton says

    I just made these tonight, they are amazing. Very exciting to have new fun things on the restrictive aip!

  • Jessica Morse says

    I followed the recipe exactly, except for the fact that the plantains were more ripe. They tasted great but were completely stuck to the parchment paper. Any suggestions?

    • Mickey Trescott says

      Hi Jessica,
      You need to use greener plantains next time, if they are too ripe the texture is off!

  • Janelle says

    I’m wondering if anyone has any feedback on these crackers keeping beyond a few days. Were they still crisp? I’m worried that they may only keep well for a day or two. If anyone has any suggestions please share! Dare I ask if I can freeze the crackers once cooked?

    • Mickey Trescott says

      Hi Janelle,
      If they are fully cooked and crispy, they will keep sealed in an airtight container. If there is any moisture left in them, they will get soggy. The trick is using really green plantains. Hope it helps!

  • Sarah says

    Im just wondering if bananas would work just as well? (I’m hoping no one else has asked this already).. Cheers!

    • Mickey Trescott says

      Hi Sarah, they won’t work because they aren’t starchy enough! Sorry!

  • Lynda says

    These are perfect!! Can they be frozen?


    • Mickey Trescott says

      I haven’t tried, but I don’t think they would hold up well in freezing.

  • Lisa says

    How much is 2 large green plantains. I have been making these for a couple of years. They are my husband’s favorite. However, I could only find smaller plantains. I was thinking that I could use them instead. I’m always unsure about recipes that give size instead of volume. What is large to you may not be large to me.

    • Mickey Trescott says

      Hey Lisa,
      I haven’t measured them, and I’ve found this recipe to be pretty flexible – I would give them a try with 2 plantains and see how it works. Plantains are often much bigger than bananas, if that is what you are comparing them to. They do need to be very green. Good luck!

  • Lisa says

    I’ve been making these for 2 years. I have found that this recipe is very versatile. You can use any combination of spices that suits you so they never get boring. Today I made them into cereal. Cinnamon, coconut sugar, vanilla and some maple syrup. I rolled them a little thinner, cut them smaller, and cooked them for a shorter time. Voila, cinnamon toast crunch cereal and AIP compliant.

  • […] Yeah, those happen the first couple weeks on this diet and you MUST be prepared!  I love these Plantain Crackers, these AIP Sugar Cookies, and these Coconut […]

  • Lisa says

    I haven’t made this recipe in forever. Kind of guy myself too far from my diet in the last year and now I’m paying for it. This is my 6th year of AIP experience so it’s time for a reset. That means it’s time for my favorite cracker. I just finished making the chunky tuna salad from The Healing Kitchen (I actually tripled the recipe because everyone in my house loves it). The whole time, I’m thinking how good these crackers will be with it.

    • Mickey Trescott says

      Yum! Good luck with your reset Lisa!

  • Megan says

    These are amazing!!! I only had onion powder so that’s all the seasoning I used along with salt. I cooked them for quite a bit longer but just kept checking on them. Wow, delicious! The recipe came together really easily and perfect crunch. Thank you!!

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