Discover these innovative oil-free plantain crackers that combine simplicity with bold flavors. Made with just five ingredients, these aren’t your typical crackers – they’re vegan, gluten-free, grain-free, and nut-free, featuring the unique combination of plantain flour, scotch bonnet chillies, and smoked paprika.
Perfect for snacking, these crunchy delights pair wonderfully with any dip, from classic hummus to fresh guacamole or zesty salsa. Their oil-free nature makes them a lighter alternative to traditional crackers, while still delivering satisfying crunch and robust flavor.
Ingredients
- 1 cup + 3 tablespoons plantain flour
- 1/2 teaspoon scotch bonnet chilli flakes
- 1 teaspoon smoked paprika
- 1 pinch salt (optional)
- 1 1/2 cups warm water
- Prep time: 10 minutes
- Cook time: 40 minutes
- Serves: 4-6
Steps to Follow
- Step 1: Combine plantain flour, chilli flakes, smoked paprika, and salt in a large mixing bowl
- Step 2: Pour in warm water and mix thoroughly until you achieve a smooth, crepe-like batter consistency
- Step 3: Spread the batter evenly on a baking tray lined with a silicone mat
- Step 4: Bake at 200°C (392°F) for 10 minutes
- Step 5: Remove from oven and let cool slightly
- Step 6: Carefully peel off the silicone mat and cut into squares
- Step 7: Return squares to the mat and bake for an additional 30 minutes until crispy
- Step 8: Allow to cool completely before serving
Additional Instructions
- For less heat, substitute scotch bonnet flakes with milder red pepper flakes or cayenne pepper
- Ensure the batter spreads evenly for uniform cooking
- Store in an airtight container for up to 1 week
- Best served with creamy dips like hummus, guacamole, or chunky salsa
- These crackers are naturally vegan and allergy-friendly
- Use high-quality smoked paprika for the best flavor
General Nutritional Values
- Approx. Calories: 120 kcal per serving
- Approx. Protein: 1g
- Approx. Carbohydrates: 28g
- Approx. Fat: 0g
- High in resistant starch
- Good source of potassium
- Contains vitamin C and vitamin A
