If you're a longtime reader of this blog, you'll know about my love of plantains.
If you're new here, let this serve as your warning: I freaking love plantains. I've created multiple plantain recipes in the past, and there will likely be many more plantain recipes in the future of this blog.
Heck, I'm even giving a cooking demo all about plantains.
I'm starting to consider myself The Plantain Queen. As such, I'm proud to share these Sesame Plantain Crackers with you!
Making crackers sounds like a lot of work. But seriously, don't let that fool you.
It's as simple as adding the ingredients to a blender, blending until smooth, spreading the mixture out on a rimmed baking sheet, and baking at a low temperature. Easy peasy. To be honest, I'm not sure why I didn't do it earlier!
I'm also pleased to report that my partner, who normally detests plantains (yeah, opposites attract for sure!) gave these sesame plantain crackers a thumbs up. Score!
The plantain crackers were also a huge hit with a few members of The Kitty Committee. Their not-so-sneaky tactics to steal a few crackers made photographing a bit challenging.
This month, my posts won't be as text-heavy. I've chosen to participate in NaNoWriMo (National Novel Writer's Month) - basically, you attempt to write a 50k word novel in November. I already dedicate oodles of time to the blog between coming up with recipes, photographing them, editing the photographs, and writing the posts...so I've decided writing a little less will help free up a bit of time for writing. Wish me luck - I'm admittedly off to a rocky start!
Without further delay, here's the sesame plantain cracker recipe you've been waiting for!
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Sesame Plantain Crackers
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 6-8 servings 1x
Ingredients
- 2 large green or green-tipped plantains (roughly 2 cups pureed)
- ⅓ c sesame oil
- 3 Tbsp extra virgin olive oil
- 1 large clove of garlic
- 1-2 tablespoon sesame seeds
- ½ tsp salt, to taste
Instructions
- Preheat oven to 300 degree and line a large rimmed baking sheet with parchment paper. Make sure the parchment paper goes all the way to the edge.
- Put all ingredients in a high-powered blender or food processor and blend until a smooth puree is formed, between 2-4 minutes.
- Pour the batter onto the prepared baking sheet. Use a rubber spatula to cover the sheet uniformly. The batter is sticky, so it may take a few minutes, but it doesn't have to be perfect. Shoot for ⅛" thickness.
- Bake for 10 minutes. Remove from the oven and score the batter with a pizza wheel. Make whatever size crackers you prefer - these will hold up fine as larger crackers.
- Sprinkle with sesame seeds and extra salt, if desired.
- Place back in the oven and bake for an additional 50 minutes or until golden brown. The cooking time will vary based on how thick the crackers are and how green your plantains are. If they aren't golden brown at 50 minutes, continue to bake and check every 5 minutes until done. Once finished, removed from the oven and let them cool slightly in the pan. Then transfer to a cooling rack by lifting and moving the parchment paper. Once cool, break any crackers that are stuck together into pieces.
- Store in an airtight container at room temperature for up to a week (if they last that long).
Notes
inspired by The Paleo Mom
Amanda @ Grad Girl says
These were amazing, but mine turned out oddly greasy. Maybe our plantain sizes were different? Still a huge hit, and even my toddler loved them. 😀
Chelsea says
I'm glad you liked them! I'm not sure what to tell you about the greasiness...I'd have to spend some time in the kitchen figuring that out! Like you suggested, it could very well be the size of the plantains. Next time, you'll want to make sure you have at least 2 cups of pureed plantain (a little over that is fine). You could also try decreasing the oil by just a tablespoon or two.
Nonetheless, I'm glad they were a hit even if they were a bit greasy! Thank you for stopping by!
Joe Perkins says
Are not there a lot of carbs in the crackers?
Chelsea says
Hi Joe! There are about 57g carbs in 1 plantain, so using 2 plantains means there's about 114g carbs for the whole recipe, which has about 6 servings. Hope that helps!
Joe Perkins says
Very much so, thanks
Amanda @ Grad Girl says
Yaaaas, thank you so much! Will be trying again soon. 🙂
Chelsea says
Hey Amanda, I just wanted to give you an update - I took another look at this recipe and turns out that I had typed out the wrong amount of oil! I'm not sure how I let it slip past when I proofread the recipe before posting, but there should be quite a bit less oil. I've updated the recipe, so if you make them again they'll be perfect! So sorry about that - it was a definite facepalm moment when I realized my mistake.
Selma M says
Hi,
I love plantains too! I can't find the sesame cracker recipe on here. Would love to try and make it
Chelsea says
Sorry about that! A few older recipes didn't translate well to a newer version of Word. It should be visible now!