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.