Snacks are a lifesaver for me. I love a good snack and I especially like having an easy AIP snack for on the go because the worst thing when you have food sensitivities is to get hungry when you are away from home. These AIP crackers do just the trick! 100% anti-inflammatory savory snacks can be hard to come by, they are expensive to buy or often feel over complicated to make, but these AIP and paleo crackers are the perfect fit for an easy AIP snack! This nut-free, grain-free cracker recipe will have you asking where has this been all my life?!
This AIP and Paleo cracker recipe is made from 4 simple ingredients and uses ZERO nuts, grains, or flours. I know, are you amazed yet? The secret ingredient for these AIP crackers is a fruit actually, green plantains. Green plantains are starchy like a banana, and when they are green they are not sweet and have a slight nutty almost corn flavor.
These AIP crackers take about 10 minutes of active prep time to make nice crunchy crackers. These crackers are a great finger food that make an easy AIP snack for on the go, but are also tasty enough to bring to a party. On a side note, these AIP crackers also taste great paired with the creamy garlic and herb dip.
Tips for making these paleo crackers
Do I need to use green plantains for this AIP snack recipe?
Using green plantains in this recipe is vital! Yellow plantains will not perform the same. They are too soft and too sweet to make a savory AIP cracker. It is very important that you only use green plantains in this recipe for the best savory outcome.
Can I cook the plantains in the microwave to make paleo crackers?
If you do not want to boil or steam the plantains you can also cook them in the microwave. Cut the ends of the plantains and make a cut into the peel of the plantain. Wrap the plantain in wet paper towels and microwave at intervals of 3 minutes until the inside is soft and easily pierced with a fork. Cooking time will vary depending on the microwave.
How do I mash the plantains for these AIP crackers?
For this AIP and paleo cracker recipe you will need a blender or food processor. You will want to add the plantains to the blender to get a smooth consistency. The dough needs to be smooth to make the crackers. So make sure to blend the plantains well.
Should I cut my paleo crackers before baking them?
I have made these AIP crackers both by slicing the dough before I bake them and breaking the cracker after I bake it. What I have found is that cutting them before you bake them helps them bake a few minutes faster than if you leave it in one piece. Otherwise, there isn’t a huge difference except for aesthetics. So whichever you want to do is a great option.
Let's make some AIP crackers!
Start by taking a pot and filling it with water. Set it on the stove at high heat to boil. (You can also use a steamer or microwave. For microwave instructions, check the notes)
Next, take your plantains and cut the ends off the plantains. Make an incision down the side so that the peel is cut through from top to bottom, but do not remove the peel.
Place the plantains in the pot with the water and let cook for 15-18 minutes. The plantains will be finished when the skin has turned brown and the plantain is easily pierced with a fork. Drain the water and let the plantains cool for a few minutes. Remove the plantains from the peel using forks if the plantains are too hot. The peel should come off easily.
Making the dough for the AIP Crackers
Before you start mixing your dough, Preheat your oven to 375 Degrees Fahrenheit.
Add the plantains, oil, ¼ cup of water and salt to the blender and blend. Add 1 tablespoon of water at a time, up to ½ cup of water, until the plantain mixture reaches a dough-like consistency. The dough will feel slightly stiff, but you want it to be blended smooth with minimum chunks.
Divide the dough into two parts. Take a piece of parchment paper, the size of a cookie sheet, and place half of the dough on the paper. Take another sheet of parchment paper and place it on top of the dough. If you do not have parchment paper available you can also dust the top of the crackers with a grain-free flour to roll them out.
Roll the dough out until it is thin and even. You want these crackers to be fairly thin so it can bake through. Repeat this process for the other half of the dough. If you want at this point you can slice the crackers, or if you like the natural edges you can skip this step.
Sprinkle the crackers with pepper and place them in the oven. Bake the crackers for 40-45 minutes rotating halfway through the process. The paleo crackers will be done when the middle is hard to the touch.
Let the AIP crackers cool for a few minutes and if they are not cut into pieces, you can break them into large pieces and enjoy! For your crackers to stay crisp, it is very important to bake all the moisture out of them or they will become stale in the container. Store in an airtight container for up to a week.
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Grain Free Crackers (AIP, Paleo, Whole 30)
Ingredients
- 2 Green plantains
- 2 Tablespoons Olive oil
- ¼ -½ Cup Water add 1 tablespoon at a time as you blend
- ½ Teaspoon Salt
- Pepper for garnish optional
Instructions
- Start by taking a pot and filling it with water. Set it on the stove at high heat to boil (You can also use a steamer or you can microwave the plantains, check notes for instructions).
- Next, take your plantains and cut the ends off the plantains. Make an incision down the side so that the peel is cut through from top to bottom, but do not remove the peel.
- Place the plantains in the pot with the water and let cook for 15-18 minutes. The plantains will be finished when the skin has turned brown and the plantain is easily pierced with a fork.
- Preheat your oven to 375 Degrees Fahrenheit
- Drain the water and let the plantains cool for a few minutes. Remove the plantains from the peel using forks if the plantains are too hot. The peel should come off easily.
- Add the plantains, oil, ¼ cup of water and salt to the blender and blend. Add 1 tablespoon of water at a time, up to a ½ cup, until the plantain mixture reaches a dough-like consistency.
- Divide the dough into two parts. Take a piece of parchment paper, the size of a cookie sheet, and place half of the dough on the paper. Take another sheet of parchment paper and place it on top of the dough. If you do not have parchment paper you can dust the dough with tapioca or arrowroot flour.
- Roll the dough out until it is thin and even. You want these crackers to be pretty thin. Repeat this process for the other half of the dough. If you want at this point you can slice the crackers, or if you like the natural edges you can skip this step.
- Sprinkle the crackers with pepper and place them in the oven. Bake the crackers for 40-45 minutes rotating halfway through the process. The crackers will be done when the middle is crispy to the touch.
- Let the crackers cool for a few minutes and if they are not cut into pieces, you can break them into large pieces. Store in an airtight container for up to a week. For your crackers to stay crisp, it is very important to bake all the moisture out of them or they will become stale in the container.
