I think this is easy…at least it is in my vitamix blender.
This is AIP friendly (autoimmune protocol). Here’s what you need:
Preheat oven to 300 degrees.
2 large green plantains ( around 2 cups pureed….no need to be exact)
1/2 cup of extra virgin coconut oil, melted or palm shortening
1/2 tsp of salt (or to taste)
extra: garlic powder, onion powder, italian seasoning (make sure your seasoning doesn’t have any seed spices in it)
Okay, this came from the paleomom website. I’ll put a link at the bottom, but I sort of modified it. Here’s what I do:
Peel one plantain and cut into pieces. The best way to peel is to cut the end and bottom off. Cut a slit the entire length of the plantain…three times. Peel one section off at a time. Add your shortening or coconut oil. I do not melt. Add salt and then I just throw in the extra seasoning I want. I think you could about add anything. I turn on my blender and blend on high for about a minute. You will need to use the tamper to get it mixed well. Place parchment paper on a large pan…like a 12×18 pan…with parchment paper. Use a spatual to spread the mixture over the entire pan. Bake at 300 degrees for 10 minutes. Remove the pan from the oven and score with a knife. Return to oven and bake 50-60 minutes or a dark brown (not burnt). They are wonderful. It’s so nice to crunch on something that feels like bread.
Here’s the paleomom post: http://www.thepaleomom.com/2012/09/plantain-crackers-nut-free-egg-free.html