Plantain Crackers

I hate bananas.
Hate is almost an understatement.
However I do not hate plantains- yes I know they are different BUT they really look similar and when you hate bananas as much as I do Plantains are pretty freaky looking!

A couple of weeks ago I decided to cut out seeds and nuts. This was rather upsetting and inconvient for me because I had made these Paleo version of a mynewroots recipes for seed/nut cracks(life changing crackers) and they were basically what I ate all day inbetween meals.
SO I needed a new cracker. Snack with starch or CRUNCH can be very challenging when eating paleo. I fortunately discovered the website: autoimmune-paleo.com
now I LOVE PLANTAINS.
I cannot stop eating them. I want them as crackers, as chips as soft slightly sweet and sauteed.
This recipe is a bit tricky without a blender (I use an immersion blender and it’s quite labor intensive) BUT delicious.
From: http://autoimmune-paleo.com/garlic-rosemary-plantain-crackers/

2 large, green plantains
½ cup coconut oil, melted
2 tablespoons fresh rosemary, chopped
1 teaspoon granulated garlic
½ teaspoon sea salt

INSTRUCTIONS
Preheat the oven to 300 degrees F.
Cut a slit from one end to the other of the plantains and use that cut to peel them. Chop them into large chunks and place them in a high-powered blender or food processor with the coconut oil, rosemary, garlic, and sea salt.
Blend or process until a slightly thick and chunky mixture forms. Pour out onto a baking sheet lined with parchment paper and smooth out until it is a ¼” thick with either a spatula or another piece of parchment paper and a rolling pin.
Bake in the oven for 10 minutes. Remove and score into 1½” crackers with a knife. Place back into the oven and cook for another 50 minutes to 1-hour. They are finished cooking when the crackers are a nice medium brown and the ones in the middle are no longer soft. You may need to cook these up to 20 minutes more to let them get fully crispy.

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