Ingredients
The following ingredients have 8 Servings
- 3 large plantains
- 1 cup potato starch
- 1/2 cup avocado oil
- 1 tsp sea salt
- 1 tsp each of onion and garlic powders (Optional)
- Sea salt to sprinkle the top of the crackers
Instruction
- Everything into your food processor and blend until smooth. You will have to scrape down the sides once or twice.
- Spread the batter onto 2 large jellyroll pans that are lined with Silpat or parchment paper (I have tested both liners and both work). Spread it as thin as you can - this is really important so that they cook even and don't come out soft/chewy. Pay attention to the middle making sure there isn't too much there - push the batter all the way to the edges. It spreads easily with a spatula. Sometimes if my bananas are on the bigger side and I have too much batter I will get a third sheet out - you just want to make the batter on the sheets thin. You can see the thickness in the crackers on my images in this post.
- Bake in a 300 degree oven for 10 minutes and then use a pizza roller or a butter knife to score the sheets into cracker shapes.
- Put the sheets back in the oven and bake another 30-40 minutes at 300 degrees. If you see any browning around the edges move to the next step.
- Turn the oven OFF while keeping the sheets of crackers IN the oven to dehydrate the rest of the way about 20-30 minutes minimum. I have left them in there for an hour or so if I am out and about running errands without any issues or burning because the oven is off.
- Let the crackers cool a few minutes before handling - they crisp up even more after they cool. Store the crackers in an airtight container and eat within 2 weeks.
