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