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Rosemary Garlic Plantain Crackers


15 minutes + 1 hour 20 minutes

2 dozen


Plantains look like bananas but are larger and contain less sugar. They are always cooked before serving and make a unique grain- free alternative to regular crackers.
They're rich in potassium, magnesium, vitamins A, B6 and C.

Rosemary Garlic Plantain Crackers


  • 2 large green plantains

  • 1/2 cup(s) organic coconut oil, melted

  • 2 tablespoon(s) fresh rosemary sprigs, de-stemmed and chopped

  • 1 teaspoon(s) fresh garlic, minced or granulated powder

  • 1/2 teaspoon(s) sea salt


1. Preheat the oven to 300 degrees.

2. If your coconut oil is not melted, heat it over a double boiler for a few seconds, and it should melt immediately.

3. Peel and chop the plantains and add to a food processor with the oil, garlic, and sea salt.

4. Mix until a chunky batter forms. Line a baking sheet with parchment paper and use a spatula to spread out the mixture until it is about 1/4-inch-thick and has neat edges.

5. 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 to 80 minutes, depending on your oven and your elevation. Crackers are done when they are brown on top and slightly crunchy. Enjoy with tapenade topping or with the Black Bean Hummus, (or keep it in and air sealed container for up to a week).

6.  Note: If it is warm, the crackers may be quite moist due to the coconut oil. They are not quie crispy as regular crackers but they taste great. Enjoy

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