easy bake grain-free crackers

Since eating paleo-style, my hubs and I have really missed the “crunch” of chips, crackers and all things bread-like. If God’s grace wasn’t available to us both, I think we would’ve pitched the paleo idea after day one! :) However, as we have done a little investigative work over the last several months, we’ve found some awesome alternatives to those not-as-healthy crunchy items. One such tasty morsel is this easy to bake plantain cracker. Y.U.M.

Now believe me when I say that I have never liked plantains. Never. Until now! These babies are UH-MAY-ZEENG and totally satisfy my craving for crunchiness. Here’s all you need to make them:

2 large plantains – this will be about 2 cups pureed (room temperature and the greener the better)
1/4 cup extra virgin coconut oil, melted
1/2 tsp salt

And here’s how it’s done. First, preheat the oven to 300 degrees. Then peel your plantains and throw them in your food processor.

Add the melted coconut oil and salt, and let that baby puree.

Next, pour the batter onto a baking sheet lined with parchment paper. Using a rubber spatula, smooth out the puree to cover the cookie sheet as evenly as possible. The puree should be about 1/8″ thick (more than 1/8″ makes for chewy crackers instead of crunchy ones!).

Now, put them in the oven for 10 minutes. Once the 10 minutes are up, remove them from the oven and score the cracker puree with a pizza cutter, pastry wheel, or whatever you have that will work. You can determine what size crackers you want to have. Doing this will cause the crackers to pull away from each other slightly and shrink a bit while they finish cooking, so keep the scored squares at about 1 1/2″.

Put them back in the oven and let them bake for 50-55 minutes until they’re golden brown (thicker crackers will take longer). Remove them from the oven and let them sit for about 30 minutes to cool as this will help them get a little more crunch and flavor.