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5 from 1 vote

Crispy Plantain Crackers

The perfect crispy bite-sized crackers for little hands! Perfect for crumbling in a bowl of soup, or stacking with some cheese for snacktime!
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Snack
Cuisine: American
Keyword: how to make plantain crackers, plantain cracker recipe, plantain crackers
Servings: 8 servings
Author: Renee Kohley - www.raisinggenerationnourished.com


  • 3 large plantains If your plantains are smaller use 4. My plantains have been yellow using this recipe - I think if you use green plantains you will need more moisture somewhere in the recipe - either some water or more plantain.
  • 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


  • 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.