Plantain Crackers (Nut-free, Egg-free)

September 10, 2012 in Categories: , , , , , , by

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One of the things that many people miss when they adopt a paleo diet is crunch, especially the slightly salty crunch of crackers.  There are a number of grain-free cracker recipes around (see for a great variety of cracker recipes), but of the ones I’ve tried, none really replicate that cracker crunch completely.  Well, until now!  The inspiration for these crackers came from this plantain tortilla chip recipe from  The idea to use green plantains as a chip base was inspired!  To create something more like a cracker than a chip required extensive experimentation with fat content and cooking temperature (I also played with adding various paleo flours but abandoned that idea when they just didn’t taste as good as straight plantains).

These crackers are perfectly crunchy, sturdy, taste amazing, and even keep for a few days without going soft (as many other cracker recipes tend to do).  They are super easy to make and require only three ingredients!  My whole family is addicted to these crackers.  The secret is to use very green plantains.  When you find green plantains in the store (most grocery stores carry them close to the bananas; even my local Walmart has them!), you can take them home and pop them into the fridge, where they will ripen much more slowly (they might even yellow slightly but won’t really be as ripe as that same color would indicate if they were ripening at room temperature).  Once they start to yellow substantially, plantains change in taste and get sweeter.  For sweet plantain recipes, you really have to wait until they are completely black (which means they are ripe).  If your plantains are in the fridge, just let them warm to room temperature for an hour or two before you start making these crackers.

Plantain Crackers


  1. 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.
  2. Place all ingredients in a blender or food processor and blend until a completely smooth puree is formed, about 2-4 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).  This blends easier if your plantains are at room temperature and your coconut oil is melted.
  3. 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.
  4. 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.
  5. Place back in the oven and bake for 50-55 minutes, until golden brown (if you have slightly thicker crackers, this may take longer… I’ve occasionally had batches that took 70 minutes before being done).  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.
  6. Store in an airtight container at room temperature.  Enjoy!

RECIPE UPDATE:   I want to throw a quick note into this recipe.  When I first made this recipe, I had a cheap and not very powerful food processor.  I got a REAL food processor for Christmas this year and wow!  what a difference! It’s so much faster and easier to get a good puree.  Even with very green plantains, it only takes about 2 minutes.  So, food processor power seems very helpful with these.  The other thing I’ve noticed is that the cooking time varies quite a a bit with both exactly how much volume of plantain you have in the recipe and how green the plantains are.  Greener ones take longer to cook (and typically taste better too) as do batches made with slightly larger plantains, so the range of cooking times after cutting the crackers is really anywhere form 50 minutes to 80 minutes.  Keep an eye on them and don’t pull them out the oven until they are a nice medium shade of brown (you can always taste one to see if it’s crisp enough, until you get the hang of this recipe).

Watch this video from my YouTube Channel to learn more about green plantains:


My whole family adores these crackers … I’ve made them a dozen times or more and I’m never able to store them because I never have any left that long! They’re fantastic with guac and hummus, but we mainly love them solo.

I’ve also seen a great deal of “leakage” of the coconut oil, but never had a problem with that … I figure that just lowers the calories left in the crackers themselves, right? I did try reducing the oil, but the resulting crackers weren’t as crispy … and, really? It’s simple to transfer them to paper towels immediately after cooking to soak up any extra oil.

I have recently started separating the batter and spreading it over 2 separate baking sheets because I tend to like the really thin, crispy ones best and that works quite well. I have a double oven, but it might be possible to periodically switch the sheets from top to bottom racks in a single oven as well.

I did make them once with some plantains that were just turning yellow. They were more chewy than crispy, but my husband raved over the flavor. The new plantain pizza crust recipe on this site calls for yellow plantains, and I can recommend that recipe as well if you let the plantains go past the green stage before you get around to making something with them :-)

And one other note — I thought baking them on my oven’s convection setting would be better for crispiness, but I’ve found that the regular bake setting works best.

I live in Mexico and the only plantains I have been able to find here are already very ripe (yellow and black). Is there another alternative food I can use when a recipe calls for green plantains?

Just made a batch, they turned out super oily with tonnes leaking out, but yummy, Would it work well with butter? If so, how much? Thanks

[…] My version of tuna salad is creamy and filling thanks to the homemade mayo, and it’s got the perfect balance of sweetness and tang thanks to the carrots and mustard. I usually mix it with some raw spinach and a few slices of cucumber or tomato, but it makes a great lettuce wrap filling or cracker topping, too. (Try it with The Paleo Mom’s delicious plantain crackers.) […]

OMG! I know now I screwed up the recipe by using slightly ripe (yellow with some black) plantains instead of green ones, and so they came out almost black instead of golden-brown, but they’re still good! Slightly sweet, massively crunchy (except for the one or two that were golden-brown and chewy because they were thicker. I may have to really hunt for the green ones @ Kroger, try Tom Thumb, or risk a trip to Whole Paycheck. I can also check the 2 natural food stores the next city over…..

[…] I’m in my third week of the Auto-immune Protocol diet (AIP) based on the Paleo way of eating. Probably the easiest “diet” I’ve ever been on. Besides having more energy and feeling happy that I’m putting nothing processed or inflammation-causing in my body, I’ve also not been hungry once. The only longing I’ve had has been for something “crisp,” so I was very, very happy when I found and tried The Paleo Mom’s recipe for Plantain Crackers. […]

I have made the plantain cracker recipe twice and both times have been a failure. I don’t think I’m a total failure as a cook since I have the new cookbook and I’ve made numerous recipes from it with success – but this one I can’t seem to get to work. I’ve used yellow plantains b/c I can’t find the green ones. I’ve followed the recipe exactly, used a food processor, the correct measurements, temperature, pan, parchment paper. Both times all the crackers around the edge turned brown/black and the ones in the middle end up soft and not crispy. I don’t understand what I’m doing wrong :-(

Thank you! My brother found some really green plantains in the store yesterday, so I tried the recipe for a third time and it WORKED! So happy I can finally enjoy these yummy crackers!

i think the thickness counts a lot for this recipe. i did mine and made them pretty tick so in the end baked them for 70 min, they are so hard to bite that i think im going to trash them and try again. You must even the batter up so there is not ticker in the bottom and thiner at
the edges

Hi there!

I’ve been making these for the last couple of weeks and they are so yummy to have with my sardines.

However, today I got my IgG food sensitivity test results and it says that I’m severely intolerant to bananas …. I’m devastated because I love these crackers!

Is there any substitute that I could use for plantains???

Thank you in advance for your response!! Finding a substitute would be a life saver :)

first time i made them, the bottom is crunchy, a bit hard i would say and the top not very crunchy, more soggy, I think the thickness of the batter counts a lot, mine are more than 1/8″ compared to the pic she posted….maybe put them in the 2nd rack of the oven, im sure that counts too..

I made the crackers, I like them but I can’t take the paper off. Mabe is the quality of the paper, or do I have to grease the paper first?

Yes, it was the paper. I now use unbleached parchment paper and works great. My family loves the crackers (I use red palm oil).

Thank you, Christina! I thought that was a really good question to consider. So I looked up the smoke points of all three oils, and it turns out that palm has the highest @ 446 degrees F, then coconut @ 350 degrees F. Olive is kind of interesting because it depends on the type, i.e evoo (extra virgin olive oil) is 320 degrees F, but voo (virgin olive oil) is 420 degrees F. Either way, it still works since the recipe calls for a 300 degree F oven. I think I’ll give it a try and I’ll post here if it’s a success!

Thanks again for the great recipe!

We have had great luck with these crackers. Definately the greener the plaintain, the faster the crackers crispen. I had to finish the black plaintain crackers in the Excalibur. Too long in the oven results in a crispy and Delish cracker, but very dark. Today I am going to make a batch using my compound pig butter and green plantains for our NY get-together.

Also, I cut a couple dozen rounds the size of communion wafers out of the batch I made a few weeks ago to use as – communion wafers! I just take it to the priest during communion and stick out my hand and he blesses it – no questions asked. It’s yummy and better than the rancid ones you pick up on the way to the altar. I am highly allergic to rice, which also cross reacts with gluten, so I can’t use the standard gf wafer.

I hope someone will respond, but like others, I found that the coconut oil “leaked” out of the crackers onto the parchment paper. This also happens WHENEVER I bake anything with coconut oil! Does anyone know why this happens- is it due to the lack of an emulsifer? I feel like I waste ingredients and my valuable coconut oil!

Any help is appreciated! Thanks!

Just made my first batch. I spread the batter quite thin, but perhaps not thin enough. Because the crackers turned out so hard, I’m afraid they will crack my teeth! Anyone else have that problem? Should I try spreading even thinner? I really want to like these!!

I’ve found it takes 2-3 times making these to get your preferences right.

For me, I’ve found I like them a little softer, like bread almost.

I take about 4-6 somewhat green plantains. Blend them with about 1 cup of melted coconut oil. I spread the batter out on 4 baking sheets, about the thickness of 2 pennies together. Put them in the oven at 300 for ten mins then score them(just like the recipe states). But then I usually set it for about 30-40 mins to check them and they come out a little softer. Either way they are great though.

I only have a Magic Bullet and will be trying this recipe his week. I’m skeptical of being able to blend up the plantains without any liquid. Should the coconut oil be melted? Thank you!

Do you use organic plantains? I don’t have access to organic plantains and wonder if they, like bananas, are very bad to eat non organic or if they are “cleaner” so it’s okay to eat anyway?
I love your page and recipes by the way!

Thanks for the recipe! I was lucky enough to find plantain flour, and was wondering how much flour to use in such a recipe to make plantain crackers? Thanks!

I just burnt a whole tray of these! UGH Need more plantains to try again! I did brave it and tried them…crunch was great…burnt taste not so much! LOL Thinking I need to cut the baking time 5 minutes or so or drop the temp with my oven.

I’ve just made these & they turned out perfect thanks! How long will they keep in an airtight container & can they be frozen please?

Sarah, I just have to say that these crackers are one of my all time favourite snack foods now! They’re so easy and very versatile. I’ve done a couple of different things with your recipe and the last time I made these I did half coconut oil and half bacon fat and they were so so yummy! I also add garlic powder and some Italian seasonings for a more savoury snack and serve with pate. I just love them, I could sit and eat the whole batch myself quite easily!

I just tried making these, but I wanted more of a graham cracker than a savory cracker, so I added cinnamon, molasses, and a little maple syrup. I baked them for over an hour, but they were still kind of leathery, so I put them in the dehydrator to finish crisping up. The flavor is great though! Not quite like graham crackers, but very tasty still.

Hi. Greetings from a UK fan.
I make these regularly and wanted to share a tip (apologies if this has already been suggested). I don’t spread the mixture with a spatula. Instead I pop it in the fridge or freezer to chill for a few mins, not too long or the outside of the mixture would start going brown, but long enough to make the coconut oil return to its solid state. I then roll it out between 2 sheets of greaseproof paper/baking parchment. It makes it SO much easier to get crackers of an even thickness. If you can’t roll it out on your baking tray because it has a lip, just cut the 2 sheets of paper to fit and do the rolling on a worktop. Once you’ve rolled it you just pick it up and pop it on the tray. If you’re doing more than one batch on trays of the same size, you can reuse the top sheet of paper.

If you don’t chill the mixture first, you will find that you lose quite a bit of the oil where it comes off onto the paper. I use a wooden rolling pin (which doesn’t need to be washed afterwards because it doesn’t touch the mixture – bonus!) and I find that the weight of the pin is just enough to make the crackers thin enough to be wonderfully crispy :o)

Wow!!! I just made these, substituting homemade cultured ghee for the coconut oil. So good!!! It was hard to get a completely even thickness, so when a few crackers started to get crispy before the rest, I just took those few out and let the rest continue to cook. I also found them really rich– which was awesome, but I might try using a little less oil next time (hopefully that won’t negatively affect the consistency?). All in all, a delicious and simple recipe! I served it with some crab dip made with homemade AIP mayo 😀 definitely going to make again as soon as these are gone!

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