Primarily Paleo

A path to wellbeing

Recipe Review: Plantain Crackers (Nut-Free, Egg-Free) from The Paleo Mom


I was curious to try the Paleo Mom’s Plantain Crackers. Mainly because I have never cooked plantain before and the Paleo Mom describes them as crunchy. Many Paleo eaters are looking for something crunchy. Texture in our food is important and kale chips don’t always make the cut. They are also egg and nut-free. We eat a lot of eggs and my daughter’s school is nut-free, so I am always looking for new recipes to try that eliminate these.

My first attempt never got started because my husband accidentally purchased yellow plantains. Be sure to buy the green ones — they are better to cook with. They can be found in most grocery stores and can be stored in the refrigerator to slow the ripening process.

I was sure the second attempt would fail . Having never worked with green plantains before, I was hesitant that the recipe would work because the skins were impossible to peel off. They seemed too raw to be edible. It could have been because I didn’t follow the directions to leave them at room temperature for a few hours before using. I proceeded anyway. I ended up cutting the skins off with a knife. The mixture of coconut oil, plantain, and salt is very thick and takes a bit of effort to spread thinly. One of my friends tried to make them and her first attempt failed because they were way too thick. Luckily, the batter tastes great even before it gets crunchy! I had good success using a pastry scraper — I haven’t been using it for anything else so it came in handy. Make sure they are thin enough before going into the oven if you want them to get crispy.

I also didn’t trust the recipe when it said to score them 10 minutes into baking. I followed the instructions, cutting them with a pizza wheel (again not getting much use anyway!) and it worked better than a knife.

My second attempt was a success. The crackers tasted buttery, salty, and quite similar to packaged wheat thins that I grew up eating. The only problem with them is that they taste so delicious it is hard not to eat them all. I managed to restrain myself and had leftovers from each batch. Despite storing them in an airtight container, both batches were soggy by the next day. It didn’t stop me from finishing them — salt and coconut oil are two of my favorite foods, although prior to this recipe not often together.

If you are looking for a new vehicle for dipping or want a salty treat, I would whip this recipe up. It’s actually pretty easy, despite the hiccups I ran into.

Don’t forget: There is really no such thing as a Paleo baked goods. A better term would be Paleo- friendly — the ingredients comply so you can eat them occasionally.  If you are trying to lose weight or improve physical symptoms from a health issue, it is best to avoid all forms of processed products.

Other Primarily Paleo Posts
Primarily Paleo Grain-Free Granola 
Packaged Travel Snack: Raw Sprouted Grain-Free Crackers 
Paleo For the Dorm Room 




  1. Wow, we had different outcomes with the recipe. I overbaked mine and they were very crispy for days but the reason I overbaked them was the pool of coconut oil I had that they were floating in. I must have had an extra 3 tablespoons that I drained off. I kept baking them because I thought they were soft looking in the center from all the oil. We loved the flavor and I want to try them again but decrease the oil or add some coconut flour to absorb some of it. I did use very green plantains.

    • Hi Shelley- Thanks for sharing your experience. I made these a few times. I loved them when I got them right, but for some reason they burnt twice and were in edible. I’m curious how you baked them so long, yet they didn’t burn.

  2. The first time I made these they were crunchy and delicious but I have made them twice since and they are too soft and chewy. How can I get the crunch back? Maybe decrease the oil?

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