Crunchy, crunchy, crunch. That’s hard to do on AIP. So these crackers made from green plantains will rock your world. I just hope you can get the plantains – they are something easy to buy in London but I know that may not be the case if you’re out in the sticks! 

I have made these a lot and never posted a blog – I just hadn’t quite perfected them although I was taking the recipe from proven AIP forerunners. It’s the thickness – or thinness should I say that is crucial.

You can find the recipe online or in a few AIP cookbooks but here are my tips after a bit of trial and error!

Green plantains – can be a pain to peel! I cut off the ends and run a knife down a crease at the front and back, then slide your thumb in the crack and generally the peel starts to lift, enabling you to push it off either side. Stick with it! Green plantains are a gift from the AIP gods!!

I used to use a spatula to smooth over the batter on top of some parchment paper on a square low baking tray – this works but now I find if you put the batter in between two pieces of parchment paper then use a rolling pin to roll it flat you can get a much thinner spread – which results in thinner crackers – which means more crunchiness.

It really helps to score the crackers into squares at we ten mins in the oven.

These crackers can be stored in a glass jar for a few days but they are so much better fresh out of the oven. 

Mix up the recipe – sometimes I make them garlicky, sometimes herby,  and sometimes salty. Play around with flavours. 

Do yourself a favour and eat some liver pate with them!